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Morroccan Chickpea and Vegetable Stew Recipe

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This recipe for Morroccan Chickpea and Vegetable Stew, by , is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Logan
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T vegetable oil
2 c. cubed zucchini
1 c. chopped onion
1/2 c. chopped carrot
1 T bottled minced garlic
1 cup vegetable broth
2 T. raisins
1 1/4 tsp. ground ginger
1 1/4 tsp. ground cumin
3/4 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
2 (15 1/2-oz) cans chickpeas, drained
1 (14 1/2-oz) can no-salt added stewed tomatoes, not drained
1 1/2 c. water
1 c. uncooked couscous

Directions:
Directions:
Saute zucchini, onion, carrot and garlic in oil for 5 minutes. Stir in broth and next 9 ingredients; bring to a boil. Cover; reduce heat and simmer 8 minutes or until tender, stirring occasionally.
While chickpea mix simmers, prepare couscous. Boil water and stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve stew over couscous.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
I like to add more raisins, cinnamon and ginger to make it a bit more spicy as I remember the food in Morocco.

 

 

 

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