A recipe for Chick-Pea and Vegetable Stew with Couscous. Follow the simple recipe instructions for Chick-Pea and Vegetable Stew with Couscous shared by other home cooking experts.
Ingredients
1 cup chickpeas, dry1 onion, diced
2 garlic cloves, minced
1 1/2 Tsp. paprika
1/4 Tsp. ground cinnamon
1/4 Tsp. cayenne
1/2 Tsp. ground cumin
1/2 Tsp. ground pepper
1/2 Tsp. ground ginger
1 green bell pepper, diced 1/4"
1 cup zucchini, cubed
2 cups tomatoes canned
2 Tbs. raisins
2 Tbs. fresh parsley chopped
2 Tbs. cilantro chopped
1 cup peas frozen
8 oz. couscous
Directions
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.
