Name: Moroccan-Style Vegetable Stew
Yield: 6 or more servings
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions, chopped; 2 medium potatoes, scrubbed and cut into 3/4-inch chunks; 2 heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note); 2 large carrots, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; One 16-ounce can chickpeas, drained and rinsed; Salt and freshly ground pepper to taste; 2 cups water; 1 cup raw couscous, preferably whole-grain; 1/4 to 1/2 cup minced fresh parsley, to taste

This delicious stew looks and smells as enticing as it tastes. My sister-in-law, Toni Atlas, provided the inspiration for this recipe.

Recipe information

Yield
6 or more servings

Ingredients

1

1/2 tablespoons olive oil

2

large onions, chopped

2

medium potatoes, scrubbed and cut into 3/4-inch chunks

2

heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note)

2

large carrots, peeled and coarsely chopped

One 16-ounce can salt-free diced tomatoes, undrained

2

teaspoons ground cumin

1

/2 teaspoon turmeric

One 16-ounce can chickpeas, drained and rinsed

Salt and freshly ground pepper to taste

2

cups water

1

cup raw couscous, preferably whole-grain

1

/4 to 1/2 cup minced fresh parsley, to taste

Need to make a substitution?

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

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes