Chick-Pea and Vegetable Stew with Couscous

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Chick-Pea and Vegetable Stew with Couscous Ingredients

1 c Chickpeas; dry or one can of	1 c Carrots cut in 2 inch chunks
2 3 cup vegetable or onion	1/2 lb Winter squash peeled and cut
1 1/2 ts Paprika	2 c Tomatoes; canned or 2 medium
1/4 ts Ground cinnamon	1 Onion; quartered
1/4 ts Cayenne	1 sm Turnip cubed
1/2 ts Ground cumin	2 Celery stalks cut in 2 inch
1/2 ts Ground pepper	2 md Cloves of garlic peeled
1/2 ts Ground ginger	2/3 c Raisins
Or substitute 2-3 TBS of	2 tb Fresh parsley; chopped
2 tb Honey	2 tb Cilantro; chopped
1 Green bell pepper; diced	1 c Peas; frozen
1 c Zucchini; cubed	8 oz Couscous

Instructions for Chick-Pea and Vegetable Stew with 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. Dont 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 on Aug 06, 1997

Main Ingredient: VegetablesCuisine: Uncategorized

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