MOROCCAN BEAN AND PEPPER STEW

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Moroccan Bean and Pepper Stew image

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.

Provided by Halliy

Categories     Stew

Time 32m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

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

Steps:

  • For stew:.
  • Heat oil in a 3 quart on medium high.
  • Add bell pepper, squash, onion.
  • Cook and stir 5 minutes.
  • Add spices.
  • Cook and stir 1 minute.
  • Stir in beans, tomatoes, and water.
  • Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  • For couscous:.
  • Bring broth, cinnamon, and ginger to boil on high heat.
  • Remove from heat.
  • Add couscous and raisins.
  • Stir, cover and let stand 5 minutes.
  • Serve stew on top of couscous.

Nutrition Facts : Calories 352.1, Fat 4.2, SaturatedFat 0.6, Sodium 428.6, Carbohydrate 66.4, Fiber 12.5, Sugar 7.9, Protein 15.2

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