I have to say. I wasn’t all too sure when I saw a recipe calling for cinnamon in a stew but, oh my word, this one keeps that spoon just repeatedly hitting that bowl. Different in an incredibly scrumptious kind of way!
1 tbsp Extra Virgin Olive Oil
2 medium Zucchini, coarsely chopped
1 medium Onion, chopped
1 large Carrot, chopped
1 tablespoon Minced Garlic
5 Roma/Plum Tomatoes, diced
2 tbsp Tomato Puree (may sub fresh tomatoes and puree for one can stewed diced tomatoes with liquid)
2 cans Organic Chickpeas (or roughly 2 ½ cups prepared chickpeas)
1 cup Organic Vegetable Broth
1 ½ tsp Ground Ginger
1 ½ tsp Ground Cumin
¾ tsp Ground Coriander
½ tsp Sea Salt
¼ tsp Ground Cinnamon
¼ tsp Fresh Cracked Black Pepper
For the Couscous:
1 ½ cups Vegetable Broth
1 cup Couscous
Heat oil in a large skillet over medium-high heat. Add zucchini, onion, carrot and garlic; cook 5 minutes.
Stir in 1 cup broth, ginger, cumin, coriander, salt, cinnamon, pepper, chickpeas and tomatoes with puree; bring to a boil.
Cover and reduce heat; simmer 8-10 minutes, or until vegetables are fork tender; stirring occasionally.
Meanwhile, bring remaining 1½ cups of broth to a boil. Remove from heat, add couscous and cover. Allow to stand 5 minutes or until water is absorbed. Fluff with a fork.
Serve stew over couscous.