*  Exported from  MasterCook  *

                 Chickpea And Vegetable Stew With Coucous

Recipe By     : Deborah Madison in Reversing Heart Disease (Ornish)
Serving Size  : 4    Preparation Time :12:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Dry chickpeas
   1                    Onion -- diced 1/4"
   2      cl            Garlic -- minced
   1 1/2  ts            Paprika
     1/4  ts            Ground cinnamon
     1/4  ts            Cayenne
     1/2  ts            Ground cumin
     1/2  ts            Ground pepper
     1/2  ts            Ground ginger
   1                    Green bell pepper -- diced 1/4"
   1      c             Zucchini -- cubed
   2      c             Canned tomatoes
   2      tb            Raisins
   2      tb            Fresh parsley -- chopped
   2      tb            Cilantro -- chopped
   1      c             Frozen peas
   8      oz            Couscous

Sort and rinse the chickpeas, then soak overnight in water. Drain and
cook in 5 cups water until tender, about 2 to 3 hours. Drain,
reserving the broth, and set aside.

Warm a cup of the check-pea broth in a skillet or sup pot and add the
onion, garlic, and the dried spices. Simmer gently until the onions
have begun to soften, about 7 minutes. Don't let the pan dry out or
the spices will burn. Add more liquid as needed.

Once the onions are soft, add the chickpeas, pepper, squash, chopped
tomatoes with juice, raisins, parsley, and cilantro. Add enough
chickpea broth or water to cover, bring to a boil, then simmer until
the vegetables are done and the liquid has reduced, making a nice
sauce. Add the green peas during the last 5 minutes.

Make the couscous and serve with the vegetables and their sauce.
Garnish with cilantro or parsley.


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