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Curried Vegetable and Chickpea Stew with Lemon Couscous

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 35-40 min

Servings: yields 6-8 servings

Recipe By: Beverly Lynn Bennett

From:  The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett

Other Main Dishes
Other Soups & Chili
Other Vegetarian Main Dishes
Other Mediterranean
Other Beans

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Curried Vegetable and Chickpea Stew with Lemon Couscous

Curry powder is an Indian spice blend typically made of turmeric, coriander, chilies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices, all ground together. It comes in various colors, from bright yellow to deep red, and different levels of heat, from mild to extra hot.

Ingredients
2 cups onion, diced
1 cup green bell pepper, seeds and ribs removed, and diced
1 cup red bell pepper, seeds and ribs removed, and diced
1 tablespoon olive oil
2 tablespoons garlic, minced
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 cups sweet potato, diced
2 cups zucchini, quartered lengthwise and sliced
1 can (15 ounces) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes
5 cups vegetable stock or filtered water or 5 cups vegetable broth made from vegetable broth powder
6 tablespoons fresh or bottled lemon juice
3 cups whole-wheat couscous
Directions
Sauté onion, green bell pepper, and red bell pepper in olive oil in a large pot over medium heat for 5 to 7 minutes or until softened. Add garlic, curry powder, cumin, coriander, cinnamon, 1 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper; sauté an additional 2 minutes. Add sweet potato, and sauté an additional 5 minutes.

Add zucchini, chickpeas, diced tomatoes, 1/2 cup vegetable stock, and 2 tablespoons lemon juice; stir well to combine. Cover, reduce heat to low, and simmer 15 to 20 minutes or until vegetables are tender.

While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 tablespoons lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper, and stir to combine. Cover, remove the saucepan from heat, and set aside for 5 minutes to allow couscous to absorb liquid. Remove the lid and fluff couscous with a fork to loosen grains. Serve individual servings of stew over couscous.

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