Noodle Passport | Moroccan Chickpea and Vegetable Stew with Couscous

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are a lower-calorie option, while canned beans are often less expensive.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein, while rice is a budget-friendly staple.

Wash hands and clean the cooking area.

Prepare all ingredients (mise en place) before cooking.

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until soft and translucent.

Add minced garlic and spices (salt, pepper, turmeric, ginger, cumin) and sauté until fragrant.

Add chickpeas and stir to coat with spices, heating them through.

Add a splash of vegetable stock and crushed tomatoes to the pot.

Add diced sweet potatoes and carrots; let simmer for about 10 minutes.

Add half of the chopped parsley and cilantro to the stew, saving the rest for garnish.

Add zucchini and cauliflower to the pot and stir.

Let the stew simmer for another 10 minutes, stirring occasionally, ensuring it simmers gently.

Add golden raisins to the stew and let it simmer for another 10 minutes, checking for flavor and consistency.

Prepare couscous by pouring boiling water over it, covering, and letting it sit for 5 minutes before fluffing with a fork.

Serve the stew over the couscous and garnish with remaining parsley and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens