Moroccan-Style Vegetable Stew
This delicious stew looks and smells as enticing as it tastes. My sister-in-law, Toni Atlas, provided the inspiration for this recipe.
I find that partially baking or briefly microwaving sugar pumpkin or squash makes it much easier to peel and dice. In this case, a very small pumpkin or squash would more than suffice, and microwaving for about 4 to 5 minutes would do the trick. Make sure the pumpkin or squash is cool enough before handling.
Recipe information
Yield
6 or more servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onions and sauté over medium heat until golden.
Step 2
Add the potatoes, pumpkin or squash, carrots, tomatoes, cumin, and turmeric. Add enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.
Step 3
Stir in the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 to 15 minutes longer.
Step 4
Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let stand for 10 minutes, then fluff with a fork.
Step 5
To serve the stew, place a small amount of the couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley. Serve at once.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 300
Step 8
Total fat: 5g
Step 9
Protein: 10g
Step 10
Fiber: 10g
Step 11
Carbohydrate: 55g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 130mg
