Moroccan Chickpea-and-Vegetable Stew

Moroccan Chickpea-and-Vegetable Stew Recipe
Randy Mayor
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.

Yield:

6 servings (serving size: 1 cup stew and 1/2 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Caloriesfromfat 14 %
Fat 5.4 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 2.4 g
Protein 15 g
Carbohydrate 62.3 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 487 mg
Calcium 95 mg

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

Preparation

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.

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.

Serve the stew over couscous.

January 2000
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