Moroccan Chickpea-and-Vegetable Stew
You can never have too many main course recipes, so give Moroccan Chickpea-and-Vegetable Stew a try. This dairy free and vegetarian recipe serves 6. One serving contains 325 calories, 14g of protein, and 6g of fat. Head to the store and pick up water, bottled garlic, less-sodium chicken broth, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Add zucchini, onion, carrot, and garlic; saut 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Serve the stew over couscous.