Chick-Pea And Vegetable Stew With Couscous

* Exported from MasterCook *

CHICK-PEA AND VEGETABLE STEW WITH COUSCOUS

Recipe By : Deborah Madison in Reversing Heart Disease (Ornish)
Serving Size : 4 Preparation Time :12:00
Categories : Family Approved Grains And Beans
Main Dishes Soups & Stews

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 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.

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.


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