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Vegetarian Stew

Vegetable Stew

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Servings

4 Servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots cut into ¼-inch-thick slices
  • 1 butternut squash about 1¾ pounds peeled and cut into 1-inch cubes
  • 1 onion chopped
  • 1 15-to-19 ounce can garbanzo beans, rinsed and drained
  • 1 14½ ounce can stewed tomatoes
  • ½  cup pitted prunes chopped (or substitute golden raisins)
  • ½  teaspoon ground cinnamon
  • ½  teaspoon salt
  • ⅛  to ¼ teaspoon red pepper flakes
  • 1 cup couscous
  • 1 cup vegetable broth
  • 2 tablespoons chopped fresh cilantro or parsley

Instructions

  • In a nonstick stockpot heat evoo over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • Stir in chickpeas, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1½ cups water; heat to boiling.
  • Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
  • Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label. Stir cilantro into stew. Spoon stew over couscous to serve.