Moroccan Chickpea and Vegetable Stew with Couscous


prep 0:15       total 0:44


6 servings




1 tbsp. olive oil
2 cups cubed zucchini
1 cup chopped onion
1/2 cup chopped carrots
1 tbsp. minced garlic
1 cup chicken broth
2 tbsp. 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. cinnamon
1/4 tsp. black pepper
2 cans (15-1/2 oz. each) chickpeas, drained
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained


1-1/2 cup water
1 cup uncooked couscous


Heat the oil in a large skillet on medium-high heat. Add the zucchini, onion, carrot and garlic. Saute 5 minutes. (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil. Cover, reduce the heat, and simmer for 8 minutes or until tender. Stir occasionally.

While the stew simmers, bring the 1-1/2 cups water to a boil, stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Serve stew over couscous.

Author's Comments

This is delicious stew. Very flavorful from the spices, but not too spicy, so feel free to adjust. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

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