Moroccan Bean and Pepper Stew

Submitted by Halliy

"I found this in the magazine "Shape" I think, Sept 2008? Very healthy and tasty. I subbed pumpkin for the butternut squash and regular dark raisins for the golden."

 

• Ready In: 32mins
• Ingredients: 19
• Serves: 6

ingredients

• the stew

• 1 tablespoon olive oil
• 2 cups yellow bell peppers, chopped
• 2 cups pumpkin, peeled and cubed
• 1 1⁄2 cups onions, chopped
• 2 teaspoons cinnamon
• 1 teaspoon garlic powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon red pepper
• 1⁄4 teaspoon sea salt
• 16 ounces garbanzo beans, drained and rinsed
• 15 ounces red kidney beans, drained and rinsed
• 14 ounces diced tomatoes, undrained
• 1 cup water

• the couscous

• 3⁄4 cup chicken broth
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ginger
• 2⁄3 cup couscous
• 1⁄4 cup raisins

directions

1. For stew:

2. Heat oil in a 3 quart on medium high.
3. Add bell pepper, squash, onion.
4. Cook and stir 5 minutes.
5. Add spices.
6. Cook and stir 1 minute.
7. Stir in beans, tomatoes, and water.
8. Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.

9. For couscous:

10. Bring broth, cinnamon, and ginger to boil on high heat.
11. Remove from heat.
12. Add couscous and raisins.
13. Stir, cover and let stand 5 minutes.
14. Serve stew on top of couscous.