Chickpeas and Vegetables with Couscous

    Chickpeas and Vegetables with Couscous

    (59)
    2saves
    1hour20min


    52 people made this

    Pumpkin, potatoes, tomatoes and chickpeas cooked in tomatoes and spices. A great vegetarian meal that's really easy to make. Serve over steamed couscous.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 4 cloves garlic, crushed
    • 2 teaspoons ground cumin
    • 1 (10cm) cinnamon stick
    • 1 pinch salt and pepper, to taste
    • 500g butternut pumpkin- peeled, seeded and cut into 5cm cubes
    • 4 large red potatoes, cut into 5cm cubes
    • 2 cups (500ml) vegetable stock
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin tinned diced tomatoes with their juice
    • 1 cup pitted green olives
    • 1/2 teaspoon lemon zest
    • 1 3/4 cups (440ml) water
    • 300g uncooked couscous
    • 6 tablespoons plain yoghurt
    • 6 tablespoons diced fresh coriander

    Directions
    Preparation:15min  ›  Cook:25min  ›  Extra time:40min  ›  Ready in:1hour20min 

    1. Heat olive oil in a large covered saucepan over medium heat until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick and salt and pepper. Cook and stir for 5 minutes until onion is tender and translucent.
    2. Stir in the butternut pumpkin, potato, stock, chickpeas and tomatoes then bring the mixture to a boil.
    3. Reduce heat and cover the saucepan then simmer about 20 minutes stirring occasionally until the pumpkin and potatoes are tender. Remove from heat and stir in the olives and lemon zest.
    4. In a large saucepan bring the water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yoghurt and a sprinkle of coriander leaves.
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    Reviews and Ratings
    Global Ratings:
    (59)

    Reviews in English (59)

    by
    29

    The first thing my husband noticed when he walked in the house was that it smelled just like the restaurants around the spice markets of Morocco! Though, he said, and I agree, that it was even fresher and better than any Moroccan dish, add some mint green tea and the traditional dessert of sliced oranges sprinkled with cinnamon and sugar and this may be your new favorite dish!  -  08 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    21

    This recipe was delicious! I did have to add a little more broth than what was called for and I used 2 tsp. ground cinnamon instead of a stick and doubled the cumin. I didn't have any couscous, so we ate it as is and really enjoyed it. It even went over well with my 2 and 5 year old.  -  29 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    17

    This recipe is AWESOME! Not only did everyone in our family love it (even the pickiest eaters), but I recommended it to a friend, and her family loved it, too. Some suggestions: use fresh mint instead of cilantro as a topper. Use brown rice instead of couscous (especially with the left overs, when you run out of couscous, as we did!) I doubled the recipe and had so much left over, we were eating it for at least a week. Note for meat eaters: you can add meat if you like, but trust me, no one will miss it!  -  23 Apr 2009  (Review from Allrecipes USA and Canada)

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