Ingredients

The following ingredients have 4 Servings
  • 1 tbsp. olive oil
  • 1 onion, (diced)
  • 1 red bell pepper, (diced)
  • 2 garlic cloves, (minced)
  • 1 tsp. freshly grated ginger
  • 1-14 oz. can chickpeas, (drained and rinsed)
  • 1 cup vegetable broth
  • 1 cup canned pumpkin puree
  • 1/2 cup coconut milk
  • 1 tbsp. maple syrup
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. cayenne pepper, (or to taste)
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cloves
  • 1/4 tsp. allspice
  • 1-2 tbsp. lemon juice
  • salt and pepper to taste
  • cooked couscous
  • 2 scallions (chopped)
  • 1/4 cup fresh cilantro

Instruction

  • Coat the bottom of a medium saucepan with oil and place over medium heat. When oil is hot, add onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and ginger. Cook 1 minute more.
  • Add chickpeas, broth, pumpkin, coconut milk, maple syrup, cumin, cinnamon, cayenne pepper, coriander, cloves and allspice to pot. Stir a few times to incorporate and bring to a simmer. Allow to cook, uncovered, until peppers are soft, about 10 minutes, stirring occasionally. Remove from heat and season with lemon juice, salt and pepper to taste.
  • Divide couscous into bowls and top with stew. Sprinkle with scallions and cilantro. Serve.