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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Bean And Pepper Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions