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Chick-Pea And Vegetable Stew With Couscous

Type: Vegetables
Serves: 4 people

Recipe Ingredients

1 cup 237mlChickpeas - dry
1   Onion - diced 1/4"
2   Garlic cloves - minced
1 1/2 teaspoons 7.5mlPaprika
1/4 teaspoon 1.3mlGround cinnamon
1/4 teaspoon 1.3mlCayenne
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlGround pepper
1/2 teaspoon 2.5mlGround ginger
1   Green bell pepper - diced 1/4"
1 cup 237mlZucchini - cubed
2 cups 125g / 4.4ozTomatoes - canned
2 tablespoons 30mlRaisins
2 tablespoons 30mlFresh parsley - chopped
2 tablespoons 30mlCilantro - chopped
1 cup 237mlPeas - frozen
8 oz 227gCouscous

Recipe Instructions

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.

Warm a cup of the check-pea broth in a skillet or sup 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 needed.

Once the onions are soft, add the chickpeas, pepper, squash, the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro. Add enough chick-pea broth or water 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.

Deborah Madison in Reversing Heart Disease (Ornish)


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