Moroccan Chickpea and Vegetable Stew with Couscous |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 6 |
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This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very meaty themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light. Ingredients:
1 tablespoon olive oil |
2 cups zucchini, cubed |
1 cup onion, chopped |
1/2 cup carrot, chopped |
1 tablespoon garlic, minced |
1 cup chicken broth |
2 tablespoons raisins |
1 1/4 teaspoons ground ginger |
1 1/4 teaspoons ground cumin |
3/4 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
1/4 teaspoon black pepper |
2 (15 1/2 ounce) cans chickpeas, drained |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained |
1 1/2 cups water |
1 cup uncooked couscous |
Directions:
1. Heat the oil in a large skillet on medium high heat.
2. Add the zucchini, onion, carrot and garlic.
3. Saute 5 minutes.
4. (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
5. Cover, reduce the heat, and simmer for 8 minutes or until tender.
6. Stir occasionally.
7. While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
8. Cover and let stand for 5 minutes.
9. Serve stew over couscous.
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