Chick Pea And Vegetable Stew With Couscous Recipe

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Servings: 1



  1. Sort and rinse the chickpeas, then soak overnight in water. Drain and cook in 5 c. water till tender, about 2 to 3 hrs. Drain, reserving the broth, and set aside. If using canned chickpeas, drain and rinse, set aside
  2. Hot a c. of the check-pea broth or possibly vegetable broth in a skillet or possibly soup pot and add in the onion, garlic, and the dry spices. Simmer gently till the onions have begun to soften, about 7 min. Do not let the pan dry out or possibly the spices will burn. Add in more liquid as needed.
  3. Once the onions are soft, add in the remaining vegetables the juice from the tomatoes, and the minced tomatoes, the raisins, the parsley and cilantro.
  4. Add in the honey and sufficient chick-pea broth or possibly vegetable broth to cover, bring to a boil, then simmer till the vegetables are done and the liquid has reduced, making a nice sauce. Add in the green peas during the last 5 min.
  5. Make the couscous and serve with the vegetables and their sauce. Garnish with cilantro or possibly parsley.
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