Moroccan Chickpea-and-Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A flavorful stew sets the tone for a warm and cozy night in. Pair this one-dish dinner with a crisp pour of wine or a glass of iced tea. Ingredients:
1 tablespoon vegetable oil |
2 cups (1/2-inch) cubed zucchini |
1 cup chopped onion |
1/2 cup chopped carrot |
1 tablespoon bottled minced garlic |
1 cup fat-free, less-sodium chicken broth |
2 tablespoons raisins |
1 1/4 teaspoons ground ginger |
1 1/4 teaspoons ground cumin |
3/4 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained |
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained |
1 1/2 cups water |
1 cup uncooked couscous |
Directions:
1. 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.
2. While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Serve the stew over couscous.
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