Dinner

Moroccan-Spiced Chickpea Stew with Couscous

Chickpeas, sweet potatoes and carrots in a warmly spiced tomato broth with ginger and cinnamon, spooned over fluffy couscous.

⏱ 50 min (15 min prep, 35 min cooking) 🍽 Serves 6 · about 1 1/4 cups stew with 2/3 cup couscous budgetmake aheadfreezer friendlyleftovers vegetarian
📅 Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Stew

  • 2 tbsp Olive oil
  • 1 Yellow onion, chopped
  • 3 clove Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 tsp Ground cumin
  • 1 tsp Paprika
  • ½ tsp Ground cinnamon
  • ½ tsp Ground turmeric
  • 2 Sweet potatoes, peeled and cut in 3/4-inch cubes
  • 2 Carrots, sliced
  • 1 can Diced tomatoes
  • 2 can Chickpeas (canned), drained and rinsed
  • 3 cup Vegetable broth, low-sodium
  • ½ tsp Table salt
  • ⅓ cup Raisins
  • ½ cup Fresh cilantro, chopped

  • Couscous

  • 1½ cup Couscous
  • 1¾ cup Water
  • 1 tbsp Butter, salted
  • ¼ tsp Table salt

Make it yourself

Make the vegetable stock yourself → Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, medium saucepan with lid.

  1. Heat the oil in a large pot over medium heat. Cook the onion 5 minutes. Add the garlic, ginger and spices for 1 minute.
  2. Add the sweet potatoes, carrots, tomatoes, chickpeas, broth, salt and raisins. Bring to a boil, then simmer partly covered 20 to 25 minutes, until the vegetables are tender.
  3. For the couscous, bring the water, butter and salt to a boil. Stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff with a fork.
  4. Stir the cilantro into the stew and serve over the couscous.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadThe stew keeps 5 days in the fridge; reheat to 165°F. Make couscous fresh; it takes 5 minutes.
❄️ FreezerFreeze the stew for up to 3 months.
↺ LeftoversServe leftover stew over rice or with warm pita.
🧒 With kidsThe raisins and sweet potatoes make it a little sweet. Serve it mild with extra couscous.
Dairy-free swapUse oil instead of butter in the couscous.
Gluten-free swapServe over rice or quinoa instead of couscous.

Goes well with

🥬 Simple Green Salad

Good to know

Cooking Fats Compared Ceylon vs. Cassia Cinnamon Dried vs. canned beans Stock vs. broth Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Salted vs. unsalted butter Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits