Chickpeas, Butternut Squash and Raisins with Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tsp ground ginger1 tsp ground cumin1 tsp paprika1/4 tsp turmeric1/4 tsp cayenne2 tbsp olive oil1 cinnamon stick1 medium onion chopped3 medium tomatoes2 cups drained chickpeas2 cups diced butternut squash2 tbsp raisins3 1/2 cups vegetable broth1 cup diced zucchini1 tbsp cilantro1 tbsp fresh parsley2 Cups of prepared Couscous (I use whole wheat)
combine ginger, cumin, paprika, turmeric, and cayenne in a small cup and set aside.
Put the oil in a good sized pan and set over medium high heat. When hot, put the cinnamon stick in and stir for a few seconds. Add the onion and cook for about 3 minutes. Put the reserved cup of spices in and stir, immediately add the chopped tomatoes and stir until the tomatoes are soft. Add chickpeas, butternut squash, raisins, and stock and bring to a simmer. Cover, turn the heat down to low and cook for 13 to 15 minutes until the butternut squash is tender. Add the zucchini and simmer another 5 minutes. Add the cilantro and parsley just before serving.
Put a mound of couscous on each plate make a well in the center and put the stew over the couscous. You may also serve this dish with harissa.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAMICHELE1.
Put the oil in a good sized pan and set over medium high heat. When hot, put the cinnamon stick in and stir for a few seconds. Add the onion and cook for about 3 minutes. Put the reserved cup of spices in and stir, immediately add the chopped tomatoes and stir until the tomatoes are soft. Add chickpeas, butternut squash, raisins, and stock and bring to a simmer. Cover, turn the heat down to low and cook for 13 to 15 minutes until the butternut squash is tender. Add the zucchini and simmer another 5 minutes. Add the cilantro and parsley just before serving.
Put a mound of couscous on each plate make a well in the center and put the stew over the couscous. You may also serve this dish with harissa.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGELAMICHELE1.
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 579.4 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 4.6 g
- Protein: 7.8 g