Chickpeas, Butternut Squash and Raisins with Couscous
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chickpeas, Butternut Squash and Raisins with Couscous calories by ingredient
Introduction
This is really flavorful. My recipe has a lot less sodium, but I could not find a low sodium vegetable broth in the database and I had already thrown out the container. This is really flavorful. My recipe has a lot less sodium, but I could not find a low sodium vegetable broth in the database and I had already thrown out the container.Number of Servings: 10
Ingredients
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1 tsp ground ginger
1 tsp ground cumin
1 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne
2 tbsp olive oil
1 cinnamon stick
1 medium onion chopped
3 medium tomatoes
2 cups drained chickpeas
2 cups diced butternut squash
2 tbsp raisins
3 1/2 cups vegetable broth
1 cup diced zucchini
1 tbsp cilantro
1 tbsp fresh parsley
2 Cups of prepared Couscous (I use whole wheat)
Directions
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.
