Chick-Pea And Vegetable Stew With Couscous
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Chick-Pea And Vegetable Stew With Couscous
  Couscous    Vegetables    Stews  
Last updated 6/12/2012 1:13:25 AM. Recipe ID 41844. Report a problem with this recipe.
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      Title: Chick-pea and vegetable stew with couscous
 Categories: None
      Yield: 1 Servings
      1 c  Chickpeas; dry or one can of
           -chickpeas drained and
      2    3 cup vegetable or onion
  1 1/2 ts Paprika
    1/4 ts Ground cinnamon
    1/4 ts Cayenne
    1/2 ts Ground cumin
    1/2 ts Ground pepper
    1/2 ts Ground ginger
           Or substitute 2-3 TBS of
           -curry powder for the above
      2 tb Honey
      1    Green bell pepper; diced
      1 c  Zucchini; cubed
      1 c  Carrots cut in 2 inch chunks
    1/2 lb Winter squash peeled and cut
           -in 2 inch chunks
      2 c  Tomatoes; canned or 2 medium
           -tomates quartered
      1    Onion; quartered
      1 sm Turnip cubed
      2    Celery stalks cut in 2 inch
      2 md Cloves of garlic peeled
    2/3 c  Raisins
      2 tb Fresh parsley; chopped
      2 tb Cilantro; chopped
      1 c  Peas; frozen
      8 oz 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
  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.

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Recipe ID 41844 (Apr 03, 2005)

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