Recipe - Chick-Pea And Vegetable Stew With Couscous

1 cup Chickpeas; dry or one can of
chickpeas drained and
rinsed
2 3 cup vegetable or onion
broth
1 One half teaspoon Paprika
One fourth teaspoon Ground cinnamon
One fourth teaspoon Cayenne
One half teaspoon Ground cumin
One half teaspoon Ground pepper
One half teaspoon Ground ginger
Or substitute 23 TBS of
curry powder for the above
spices
2 tablespoon Honey
1 Green bell pepper; minced
1/4"
1 cup Zucchini; cubed
1 cup Carrots cut in 2 inch chunks
One half pound Winter squash peeled and cut
in 2 inch chunks
2 cup Tomatoes; canned or 2 medium
tomates quartered
1 Onion; quartered
1 small Turnip cubed
2 Celery stalks cut in 2 inch
lengths
2 md Cloves of garlic peeled
2/3 cup Raisins
2 tablespoon Fresh parsley; chopped
2 tablespoon Cilantro; chopped
1 cup Peas; frozen
8 ounce Couscous

Sort and rinse the chickpeas, then soak overnight in water. Drain and cook
in 5 cups water until tender, about 2 to 3 hours. Drain, reserving the
broth, and set aside. If using canned chickpeas, drain and rinse, set aside

Warm a cup of the checkpea broth or vegetable broth in a skillet or soup
pot and add the onion, garlic, and the dried spices. Simmer gently until
the onions have begun to soften, about 7 minutes. Don't let the pan dry out
or the spices will burn. Add more liquid as needed.

Once the onions are soft, add the remaining vegetables the juice from the
tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro.
Add the honey and enough chickpea broth or vegetable broth to cover, bring
to a boil, then simmer until the vegetables are done and the liquid has
reduced, making a nice sauce. Add the green peas during the last 5 minutes.

Make the couscous and serve with the vegetables and their sauce. Garnish
with cilantro or parsley.

Posted to JEWISHFOOD digest V97 #227 by Judith Sobel jcs@mindspring.com
on Aug 06, 1997