Chick-Pea And Vegetable Stew With Couscous

Recipe Ingredients

1 cup	237ml	Chickpeas - dry
1		Onion - diced 1/4"
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Paprika
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Cayenne
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground pepper
1/2 teaspoon	2.5ml	Ground ginger
1		Green bell pepper - diced 1/4"
1 cup	237ml	Zucchini - cubed
2 cups	125g / 4.4oz	Tomatoes - canned
2 tablespoons	30ml	Raisins
2 tablespoons	30ml	Fresh parsley - chopped
2 tablespoons	30ml	Cilantro - chopped
1 cup	237ml	Peas - frozen
8 oz	227g	Couscous

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.

Source:
Deborah Madison in Reversing Heart Disease (Ornish)

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