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Morroccan Chickpea and Vegetable Stew Recipe

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This recipe for Morroccan Chickpea and Vegetable Stew is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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