The Moroccan chickpea and vegetable stew with couscous is packed with a variety of veggies and will provide you with warmth and comfort for these chilly fall evenings. This stew is seasoned with spices including cumin and ginger. The chickpeas provide a great source of protein and fiber. Make sure to let the stew simmer so the flavors from the spices can infuse into the veggies. Raisins are a unique ingredient that will provide a pop of sweetness. Serve with a side of couscous for a nourishing, balanced meal.
Moroccan Chickpea and Vegetable Stew with Couscous
8 servings
Cooking Equipment Needed:
Large pot
Medium pot
Knife
Cutting board
Measuring cups
Measuring Spoons
Peeler
Strainer
Ingredients:
For the stew:
2 tablespoons olive oil
4 garlic cloves, finely minced
1 large onion, finely minced
2 teaspoons salt
1/2 teaspoon pepper
1 Tbsp ground cumin
1 teaspoon ground turmeric
2 teaspoon ginger powder
15 oz can chickpeas, rinsed and drained
28 oz can plum tomatoes, finely chopped, liquid reserved
2-3 tablespoons parsley, finely chopped
2-3 tablespoons cilantro, finely chopped
1 medium sweet potato, peeled, cut into 1″ pieces
3 small carrots, cut into 1″ pieces
1 head cauliflower, cut into pieces
1 large zucchini, cut into 1″ inch pieces
1/4c golden raisins
For the couscous:
2c whole wheat couscous (dried)
1 teaspoon salt
2 ½ cups water
Preparation:
To make the stew:
- In a large pot, heat olive oil over medium heat and add onions until clear
- add garlic and spices and quickly stir until fragrant.
- Add chickpeas, tomatoes, 1 1/2 cups water, sweet potato, carrots, parsley, and cilantro – adding reserved tomato liquid to make approximately 2.5 cups liquid – and cook for 10 minutes
- Add zucchini, cauliflower, and raisins and cook for another 10 minutes or until vegetables are tender.
To make the couscous:
- In a medium size pot, add dried couscous to salted, boiling water, cover, and remove from heat.
- Let couscous stand for 10-12 minutes or until water is absorbed and fluff with fork.
