1. Heat the oil in a Dutch oven or large sauce pan over medium heat. Add the onion, ginger, and cumin seeds; cook, stirring, until the onion is translucent, about 4 minutes. Add the bell peppers, tomatoes, carrots, cinnamon stick, and salt and bring to a boil. Reduce the heat and summer, covered, until the carrots are softened, about 10 minutes.
2. Meanwhile, prepare the couscous according to the package directions, omitting the salt if desired. Cover and keep warm.
3. Stire the chickpeas, lemon juice, and 3 tablespoons of the cilantro into the vegetable mixture. Cook, stirring frequently, until heated through, about 3 minutes. Discard the cinnamon stick. Serve the stew over the couscous and sprinkle with the remaining 1 tablespoon cilantro.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 5.1mg||2 %|
|Sodium 542.7mg||19 %|
|Potassium 721.9mg||19 %|
|Total Carbohydrate 67.9g||20 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 57.5g|
|Protein 12.3g||18 %|
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Calories per serving: 348
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