Chick-Pea and Vegetable Stew with Couscous

1. 1

   Sort and rinse the chickpeas, then soak overnight in water.

2. 2

   Drain and cook in 5 cups water until tender, about 2 to 3 hours.

3. 3

   Drain, reserving the broth, and set aside.

4. 4

   Warm a cup of the check-pea broth in a skillet or sup pot and add the onion, garlic, and the dried spices.

5. 5

   Simmer gently until the onions have begun to soften, about 7 minutes.

6. 6

   Don't let the pan dry out or the spices will burn.

7. 7

   Add more liquid as needed.

8. 8

   Once the onions are soft, add the chickpeas, pepper, squash, the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro.

9. 9

   Add enough chick-pea broth or water to cover, bring to a boil, then simmer until the vegetables are done and the liquid has reduced, making a nice sauce.

10. 10

    Add the green peas during the last 5 minutes.

11. 11

    Make the couscous and serve with the vegetables and their sauce.

12. 12

    Garnish with cilantro or parsley.

* Per serving · 4 servings · Values may vary.