Chickpea Vegetable Stew With Couscous

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Chickpea Vegetable Stew With Couscous

 

1 cup chickpeas, dry

1 onion, diced 1/4 "

2 garlic cloves, minced

1 1/2 teaspoons paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne

1/2 teaspoon ground cumin

1/2 teaspoon ground pepper

1/2 teaspoon ground ginger

1 green bell pepper, diced 1/4 "

1 cup zucchini, cubed

2 cups tomatoes, canned

2 tablespoons raisins

2 tablespoons fresh parsley, chopped

2 tablespoons cilantro, chopped

1 cup peas, frozen

8 oz couscous

 

Sort and rinse the chickpeas, then soak overnight in

water. Drain and cook in 5 cups water until tender,

about 2 to 3 hours. Drain, reserving the broth, and

set aside.

Warm a cup of the check-pea broth in a skillet or sup

pot and add the onion, garlic, and the dried spices.

Simmer gently until the onions have begun to soften,

about 7 minutes. Don't let the pan dry out or the

spices will burn. Add more liquid as needed.

Once the onions are soft, add the chickpeas, pepper,

squash, the juice from the tomatoes, and the chopped

tomatoes, the raisins, the parsley and cilantro. Add

enough chick-pea broth or water to cover, bring to a

boil, then simmer until the vegetables are done and

the liquid has reduced, making a nice sauce. Add the

green peas during the last 5 minutes.

Make the couscous and serve with the vegetables and

their sauce. Garnish with cilantro or parsley.

Serves 4.

 

 

 

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