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Chick Pea And Vegetable Stew With Couscous | Vegetable

Chick Pea And Vegetable Stew With Couscous


Serving Size : 4
Ingredients
for prepare Chick Pea And Vegetable Stew With Couscous
:
Amount Measure Ingredient - Preparation Method
1 cup chickpeas - dry
1 onion - diced 1/4"
2 garlic cloves - minced
1 1/2 teaspoons paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1/2 teaspoon ground ginger
1 green bell pepper - diced 1/4"
1 cup zucchini - cubed
2 cups tomatoes - canned
2 tablespoons raisins
2 tablespoons fresh parsley - chopped
2 tablespoons cilantro - chopped
1 cup peas - frozen
8 ounces couscous
recipe Chick Pea And Vegetable Stew With Couscous

Sort and rinse the chickpeas, then soak overnight
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in water. Drain and cook in 5 cups water until tender, about 2
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to 3 hours. Drain, reserving the broth, and set aside. Warm a cup of the check-pea broth in a
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skillet or sup pot and add the onion, garlic, and the dried spices. Simmer gently
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until the onions have begun to soften, about 7 minutes. Don't let the pan dry out or the spices will
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burn. Add more liquid as needed. Once the onions are soft, add the chickpeas, pepper, squash, the
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juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro. Add enough
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chick-pea broth or water to cover, bring to a boil, then simmer until the vegetables
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are done and the liquid has reduced, making a nice sauce. Add the green peas during the
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last 5 minutes. Make the couscous and serve with the vegetables and their sauce. Garnish with
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cilantro or parsley.






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  • Chick Pea And Vegetable Stew With Couscous


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    Views: 4785 | Author: Shad0w | 18 December 2009 | Comments (0)


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