Chick-pea and vegetable stew with couscous

Yield: 1 Servings

Measure Ingredient
1 cup Chickpeas; dry or one can of chickpeas drained and rinsed
2 \N 3 cup vegetable or onion broth
1½ teaspoon Paprika
¼ teaspoon Ground cinnamon
¼ teaspoon Cayenne
½ teaspoon Ground cumin
½ teaspoon Ground pepper
½ teaspoon Ground ginger
\N \N Or substitute 2-3 TBS of curry powder for the above spices
2 tablespoons Honey
1 \N Green bell pepper; diced 1/4\"
1 cup Zucchini; cubed
1 cup Carrots cut in 2 inch chunks
½ pounds Winter squash peeled and cut in 2 inch chunks
2 cups Tomatoes; canned or 2 medium tomates quartered
1 \N Onion; quartered
1 small Turnip cubed
2 \N Celery stalks cut in 2 inch lengths
2 mediums Cloves of garlic peeled
⅔ cup Raisins
2 tablespoons Fresh parsley; chopped
2 tablespoons Cilantro; chopped
1 cup Peas; frozen
8 ounces 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. If using canned chickpeas, drain and rinse, set aside Warm a cup of the check-pea broth or vegetable broth in a skillet or soup 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 remaining vegetables the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro.

Add the honey and enough chick-pea broth or vegetable broth 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.

Posted to JEWISH-FOOD digest V97 #227 by Judith Sobel <jcs@...> on Aug 06, 1997

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