Ingredients

The following ingredients have 6 Servings
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium sweet onion, diced
  • 2 teaspoons chopped garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa ((or substitute sambal oelek))
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 2 1/2 cups low sodium vegetable broth
  • 2 pounds sweet potatoes (orange yams) (peeled and chopped into 1-inch chunks)
  • 1 pound zucchini (about 4 medium zucchini) (cut into 1/2 inch rounds)
  • 12 ounces carrots (about 4 medium carrots) (peeled and cut into 1/2 inch chunks)
  • 3 cups shredded cabbage
  • 1/3 cup dried apricots
  • 1/4 cup golden raisins
  • 1/4 cup cilantro
  • Salt and black pepper to taste
  • 1 3/4 cups cooked chickpeas ((or substitute 1 can chickpeas, drained))
  • 10 ounces couscous ((1 1/2 cups dry - for gluten free substitute quinoa))

Instruction

  • Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
  • Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
  • Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
  • Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
  • Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.