7/28/2019 Moroccan Chickpea Stew with Herbed Israeli Couscous (2
Portions)
1/2
TOMATOSHERPA
INGREDIENTS (MAKES 2 SERVINGS)
Morrocan Chickpea Stewwith Herbed Israeli Couscous
JULY 22 - 26, 2013 | RECIPE # 0040
We created a robust spice blend to enhance
favors o the best summer zucchini and root
vegetables. This mix which includes ginger
and turmeric combine to make a traditional
Moroccan favor. We also love this dish because
it is quick to prepare. Cutting the vegetables into
small pieces saves cooking time and the potatos
starch helps it thicken quickly.
PREP TIME: 10 MINUTES ACTIVE TIME: 35 MINUTES | VEGAN DAIRY
FREE
One cup o zucchini has 36 calories and is high in dietary fiber,
which aids digestion, curbs overeating, and the fiber
in zucchini helps lower cholesterol too! Because dietary fiber
promotes healthy digestion, zucchini help prevent toxins
rom settling. Moreover, vitamins C and A, as well as olate, ound
in zucchini act as powerul antioxidants that fight
oxidative stress that can lead to various types o cancer.
1
6 oz. Potato
4 oz. Carrot
3 oz. Zucchini
Cup Israeli Couscous
1 Tbsp. Tomato Paste
1 Cup + 118 Cups Water*
1 Red Onion
2 Tbsp. Olive Oil*
1 oz. Peanuts
Morrocan Spice Mixture
16 oz. Chickpeas710 oz. Parsley
1 Lemon
tsp. + tsp. Salt*
not included*
1. Knife and cutting board 2. Medium pot
3. Small pot 4. Measuring cup2
34
Per Serving:
Calories: 658
Fat: 24 g
Sodium: 1375 mg
Fiber: 19 g
Protein: 20 g
7/28/2019 Moroccan Chickpea Stew with Herbed Israeli Couscous (2
Portions)
2/2WWW.TOMATOSHERPA.COM | [email protected] |
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Instructions: Morrocan Chickpea Stew with Herbed Israeli
Couscou
Q Chop the potato, carrot, and onion into approximately
pieces set aside together.
Q Chop zucchini and set aside or later.
Q Heat 1 Tbsp. olive oil in a medium pot over medium
heat.
Q Cook the carrot, potato, and onion or 5 mins, stirring
occasionally.
Q While the vegetables are cooking start the couscous.
Q To cook the vegetables, stir in zucchini, spice mix, 1 cup
water, and 1 Tbsp. tomato paste. Let cook or about
5 minutes.
Q While the stew cooks remove the stems and finely chopthe
parsley. Set aside or couscous.
Q Cut the lemon into wedges and set aside or finished
dish.
Q Heat 1 Tbsp. oolive oil in a small pot.
Q Add couscous and lightly toast or a minute or two.
Q Add 118 cups water, tsp. salt, bring to a light simmer,
and let cook covered. Stirring occasionally, and cookbetween 10
to 15 mins until all water has been absorbed.
Q Remove rom heat and leave covered.
If you dont have olive oil, feel free to substitute another type
of mild
cooking oil.
Q Ater 5 minutes, add the chickpeas and stir until well
integrated; cover and let simmer or 3 - 5 more minutes.
When stew is thick and veggies are sot, you are done!
Q Once couscous is finished stir in parsley.
Q Top stew with the peanuts and serve with couscous and
lemon wedges.
The lemon goes particularly well with the couscous.
