Chick-Pea & Vegetable Stew with Couscous
Submitted by a4ramos
Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.
YIELD
1 potPREP
30 minCOOK
4 hrsREADY
4 hrsThis stew follows the Moroccan tradition of simmering chickpeas and vegetables in a warmly spiced broth and spooning it over fluffy couscous. The spice combination of cumin, cinnamon, paprika, cayenne, and ginger gives it that distinctive North African depth where warm, sweet, and hot flavors all run together.
Starting from dried chickpeas makes a real difference. The cooking liquid becomes a rich, starchy broth that forms the base of the sauce. Canned chickpeas work in a pinch, but you lose that silky, body-rich broth that ties the whole stew together.
The raisins are a small addition that punches above their weight. They plump up in the simmering broth and burst with concentrated sweetness that balances the cayenne heat and the acidity of the tomatoes. Frozen green peas go in at the very end to keep their color and snap.
Kitchen Tips
- Soak the chickpeas overnight and cook them until genuinely tender. Undercooked chickpeas are grainy and unpleasant no matter how long the stew simmers.
- Simmer the spices in the broth, not oil. This is a low-fat approach that still develops deep flavor because the spices bloom in the hot liquid.
- Reduce the sauce until it coats the back of a spoon. Too thin and it runs right through the couscous instead of clinging to it.
- Garnish generously with fresh cilantro or parsley. The fresh herbs brighten up the earthy, warm flavors.
Variations
- Add cubed butternut squash or sweet potato for a heartier, sweeter version.
- Stir in a tablespoon of harissa paste for a smokier, spicier kick.
- Use pearl couscous (Israeli couscous) for a chewier, more substantial grain base.
Ingredients
Directions
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.
Warm a cup of the check-pea broth in a skillet or sup 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 chickpeas, pepper, squash, the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley and cilantro.
Add enough chick-pea broth or water 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.
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