Chickpea & Vegetable Stew With Couscous
(8 ratings)
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Posted by:jrt
Great vegetarian dish works as an entree or side dish.
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Ingredients
1 cup canned chickpeas, drained
1 onion, diced
2 garlic cloves, minced
1 1/2 tsp. paprika
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. ground pepper
1/2 tsp. ground ginger
1 green bell pepper, diced
1 cup zucchini, cubed
2 cups tomatoes, canned
2 tbl. raisins
2 tbl. fresh parsley, chopped
2 tbl. cilantro, chopped
1 cup peas, frozen
8 oz. couscous
Directions
- Cook the chickpeas in 5 cups water until tender (about 2 hours).
- Set aside the chickpeas and reserve the broth.
- Warm 1 cup of the chickpea broth in a skillet and add onion, garlic, and dried spices.
- Simmer until the onions have begun to soften, about 7 minutes. Add liquid as needed to keep from burning.
- Add the chickpeas, pepper, squash, juice from the tomatoes, chopped tomatoes, raisins, parsley and cilantro.
- Add enough chickpea broth or water to cover and bring to a boil
- Lower heat and simmer until the liquid has reduced, making a nice sauce.
- Add the green peas during the last 5 minutes of simmering.
- Make the couscous according to the package directions
- Serve the vegetables and sauce over the couscous, garnished with parsley.
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Oct 5, 2013 (report abuse)
ElieC says...
Enjoyed this recipe. My wife thought it could do with less cayenne, though I enjoyed it as-is. Overall it was easy to make - I cut down slightly on the raisins and might add coriander, more salt and potatoes next time.
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