Moroccan Chickpea-and-Vegetable Stew

Moroccan Chickpea-and-Vegetable Stew
Photo by Randy Mayor

Ingredients

  • 1 ¼ teaspoons ground cumin
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
  • ½ cup chopped carrot
  • 1 tablespoon vegetable oil
  • ¼ teaspoon black pepper
  • 1 cup chopped onion
  • + 10 more ingredients
    • 1 ¼ teaspoons ground ginger
    • 1 cup uncooked couscous
    • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
    • 1 ½ cups water
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons raisins
    • 2 cups (1/2-inch) cubed zucchini
    • ¾ teaspoon ground coriander
    • 1 tablespoon bottled minced garlic

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally. While the chic...

View full recipe at My Recipes

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