Moroccan Chickpea-and-Vegetable Stew

Name: Moroccan Chickpea-and-Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 Tbsp bottled minced garlic; 879 grams chickpeas (garbanzo beans), drained; 411 grams no-salt-added stewed tomatoes, undrained; 118 milliliters chopped carrot; 237 milliliters uncooked couscous; 237 milliliters fat-free, less-sodium chicken broth; 0 teaspoons ground cinnamon; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 teaspoons ground ginger; 237 milliliters chopped onion; 2 Tbsps raisins; 1 teaspoons salt; 1 Tbsp vegetable oil; 355 milliliters water; 473 milliliters (1/2-inch) cubed zucchini

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.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato