Kristen's Recipes


Title:   Curried Vegetable and Chickpea Stew with Lemon Couscous
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegan Food for the Soul
2 c onion- diced
1 c green bell pepper- seeds and ribs removed and diced
1 c red bell pepper- seeds and ribs removed and diced
1 T olive oil
2 T garlic- minced
2 t curry powder
2 t ground cumin
1 t ground coriander
1/2 t ground cinnamon
3 t sea salt
1 t freshly ground black pepper
3 c sweet potato- diced
2 c zucchini- quartered lengthwise and sliced
1 can (15 oz.) chickpeas- drained and rinsed
1 can (14.5 oz.) diced tomatoes
5 c vegetable stock or filtered water
6 T fresh or bottled lemon juice
3 c whole wheat couscous
Directions:   1. Saute 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 t sea salt, and 1/2 t black pepper; saute an additional 2 minutes. Add sweet potato, and saute an additional 5 minutes.

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

3. While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 T lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 t sea salt and remaining 1/2 t 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 fluffy couscous with a fork to loosen grains. Serve individual servings of stew over couscous.
Makes:   6 to 8 servings