Moroccan Bean And Pepper Stew Recipe

Name: Moroccan Bean And Pepper Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: the stew; 1 tablespoon olive oil; 2 cups yellow bell peppers, chopped; 2 cups pumpkin, peeled and cubed; 1 1/2 cups onions, chopped; 2 teaspoons cinnamon; 1 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon ginger; 1/4 teaspoon red pepper; 1/4 teaspoon sea salt; 16 ounces garbanzo beans, drained and rinsed; 15 ounces red kidney beans, drained and rinsed; 14 ounces diced tomatoes, undrained; 1 cup water; the couscous; 3/4 cup chicken broth; 1/4 teaspoon cinnamon; 1/4 teaspoon ginger; 2/3 cup couscous; 1/4 cup raisins

Servings: persons

the stew
1 tablespoon olive oil
2 cups yellow bell peppers, chopped
2 cups pumpkin, peeled and cubed
1 1/2 cups onions, chopped
2 teaspoons cinnamon
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon red pepper
1/4 teaspoon sea salt
16 ounces garbanzo beans, drained and rinsed
15 ounces red kidney beans, drained and rinsed
14 ounces diced tomatoes, undrained
1 cup water
the couscous
3/4 cup chicken broth
1/4 teaspoon cinnamon
1/4 teaspoon ginger
2/3 cup couscous
1/4 cup raisins

1
For stew:
2
Heat oil in a 3 quart on medium high.
3
Add bell pepper, squash, onion.
4
Cook and stir 5 minutes.
5
Add spices.
6
Cook and stir 1 minute.
7
Stir in beans, tomatoes, and water.
8
Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
9
For couscous:
10
Bring broth, cinnamon, and ginger to boil on high heat.
11
Remove from heat.
12
Add couscous and raisins.
13
Stir, cover and let stand 5 minutes.
14
Serve stew on top of couscous.

489

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 21 ingredients. The key ingredients include: the stew, 1 tablespoon olive oil, 2 cups yellow bell peppers, chopped, 2 cups pumpkin, peeled and cubed, and more.

Yes, Moroccan Bean And Pepper Stew 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.

Moroccan Bean And Pepper Stew

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