Chick-Pea and Vegetable Stew with Couscous Recipe

Name: Chick-Pea and Vegetable Stew with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas (garbanzo beans) dry; 1 ea onions diced 1/4 inch; 2 each garlic cloves minced; 1 1/2 teaspoons paprika; 1/4 teaspoon cinnamon ground; 1/4 teaspoon cayenne pepper; 1/2 teaspoon cumin ground; 1/2 teaspoon black pepper ground; 1/2 teaspoon ginger ground; 1 ea green bell peppers diced 1/4 inch; 1 cup zucchini cubed; 2 cups tomatoes, canned; 2 tablespoons raisins, seedless; 2 tablespoons parsley leaves fresh, chopped; 2 tablespoons cilantro chopped; 1 cup green peas frozen; 8 ounces couscous

Servings: persons

1 cup chickpeas (garbanzo beans) dry
1 ea onions diced 1/4 inch
2 each garlic cloves minced
1 1/2 teaspoons paprika
1/4 teaspoon cinnamon ground
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin ground
1/2 teaspoon black pepper ground
1/2 teaspoon ginger ground
1 ea green bell peppers diced 1/4 inch
1 cup zucchini cubed
2 cups tomatoes, canned
2 tablespoons raisins, seedless
2 tablespoons parsley leaves fresh, chopped
2 tablespoons cilantro chopped
1 cup green peas frozen
8 ounces couscous

1
Sort and rinse the chickpeas, then soak overnight in water.
2
Drain and cook in 5 cups water until tender, about 2 to 3 hours.
3
Drain, reserving the broth, and set aside.
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
Simmer gently until the onions have begun to soften, about 7 minutes.
6
Don't let the pan dry out or the spices will burn.
7
Add more liquid as needed.
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
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
Add the green peas during the last 5 minutes.
11
Make the couscous and serve with the vegetables and their sauce.
12
Garnish with cilantro or parsley.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup chickpeas (garbanzo beans) dry, 1 ea onions diced 1/4 inch, 2 each garlic cloves minced, 1 1/2 teaspoons paprika, and more.

Yes, Chick-Pea and Vegetable Stew with Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chick-Pea and Vegetable Stew with Couscous

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