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Vegtable Garbanzo Stew Recipe

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This recipe for Vegtable Garbanzo Stew, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbs olive oil
1 small (2 cups) butternut squash peeled 1/2" cubed.
1 medium onion cut into 8 wedges
1 tsp, minced garlic
1/2 medium red pepper cut into 1" peices (optional)
2 (14 1/2 ounce) cans diced tomatoes undrained
1 can (15oz) garbanzo beans, rinsed and drained.
1/2 tsp salt
1/8 to 1/4 tsp. crushed red pepper
1 tsp. cumin
1 cup frozen peas
1 small (1 cup) zucchini sliced 1/4 inch.

Couscous
1 1/2 cup vegtable or chicken broth
1/8 tsp. pepper
1 cup uncooked couscous

Directions:
Directions:
In dutch oven heat oil; add squash, onion and garlic. Cook over medium heat stirring constantly, until onion is tender (4-5 minutes). Add all remaining stew ingredients except peas and zucchini; continue cooking until mixture just comes to a boil (3-5 minutes). Cover; cook stirring occasionally, 12 minutes. Uncover; add peas and zucchini. Conture cooking stirring occasionally until vegtables are tender and liquid is reduced (6-8 minutes.
Meanwhile, in 2 quart saucepan, combine broth & pepper. Cook over medium high heat until it comes to a full boil. (4-5 minutes). Remove from heat; stir in couscous. Cover; let stand until liquid is absorbed (5 minutes). To serve fluff couscous and remove to heated platter. Serve Stew over couscous.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Nutrition: 1 serving; Calories 290; Protein 11g; carbohydrate 53g; fat 4 g; cholesterol 0 mg; sodium 530 mg.

 

 

 

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