Moroccan-Style Vegetable Stew
This delicious stew looks and smells as good as it tastes.
1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups raw pumpkin or butternut squash, peeled and cut into 3/4-inch chunks
2 large carrots, peeled and coarsely chopped
14-ounce can diced tomatoes, undrained
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 (16-ounce) can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
1 cup raw couscous, preferably whole grain
- Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden. Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.
- Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.
- Meanwhile, place the couscous in an oven-proof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Serve at once.
Makes 6 or more servings.
Variation: Substitute one large sweet potato for the white potatoes.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.