Moroccan Bean and Pepper Stew

Ingredients

  • 1 ½ cup(s) chopped onions
  • 2 teaspoon(s) McCormick® Cinnamon, Ground
  • 1 teaspoon(s) McCormick® Garlic Powder
  • ½ teaspoon(s) McCormick® Cumin, Ground
  • ½ teaspoon(s) McCormick® Ginger, Ground
  • ¼ teaspoon(s) McCormick® Red Pepper, Ground
  • ¼ teaspoon(s) McCormick® Sea Salt Grinder
  • + 16 more ingredients
    • 1 can(s) (16 ounces) chickpeas (garbanzo beans), drained and rinsed
    • 1 can(s) (15 ½ ounces) red kidney beans, drained and rinsed
    • 1 can(s) (14 ½ ounces) diced tomatoes, undrained
    • 1 cup(s) water
    • ¼ teaspoon(s) McCormick® Cinnamon, Ground
    • ¼ teaspoon(s) McCormick® Ginger, Ground
    • 2/3 cup(s) whole wheat couscous
    • ¼ cup(s) golden raisins
    • Chopped fresh mint (optional)
    • Moroccan Bean and Pepper Stew:
    • Couscous:
    • ¾ cup(s) vegetable broth
    • Toasted sliced almonds (optional)
    • 2 cup(s) chopped yellow or red bell peppers
    • 2 cup(s) cubed peeled butternut squash
    • 1 tablespoon(s) olive oil

1. For the Stew, heat oil in 3-quart saucepan on medium-high heat. Add bell peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute. Stir in beans, tomatoes and water. Bring t...

View full recipe at RecipeTips.com

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