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Moroccan Chickpea and Vegetable Stew

Posted By Susan Voisin On March 30, 2010 @ 2:21 pm In Featured Recipes,Recipes with Photos,Soups and Stews,Vegetables | 9 Comments

Moroccan Chickpea and Vegetable Stew

Servings: 4
Submitted by: jamiephares

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.

INGREDIENTS:

Pam cooking spray
2 cups cubed zucchini
1 cup chopped onions
1/2 cup chopped carrots (optional)
3/4 cup mushrooms (any kind)
1/2 cup broccoli
1 tablespoon minced garlic
1 cup vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 (14 ounce) can no-salt-added stewed tomatoes, undrained

Using cooking spray, sauté onion, carrot, mushrooms and garlic, then add broccoli ; sauté 5 minutes. Stir in broth and the rest of the ingredients; bring to a boil.

Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.


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