Moroccan Bean and Pepper Stew

Name: Moroccan Bean and Pepper Stew
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 2 cup yellow bell peppers; 2 cup pumpkin; 1.5 cup onions; 2 tsp cinnamon; 1 tsp garlic powder; 0.5 tsp cumin; 0.5 tsp ginger; 0.25 tsp red pepper; 0.25 tsp sea salt; 16 oz garbanzo beans; 15 oz red kidney beans; 14 oz diced tomatoes; 1 cup water; 0.75 cup chicken broth; 0.25 tsp cinnamon; 0.25 tsp ginger; 0.667 cup couscous; 0.25 cup raisins

A stew of chickpeas, kidney beans and red pepper, seasoned with cinnamon and cumin and simmered on the stove.

32 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 27 min · 32 min total
Difficulty: medium

1
For stew:. Heat oil in a 3 quart on medium high. Add bell pepper, squash, onion. Cook and stir 5 minutes.
5 min
2
Add spices. Cook and stir 1 minute. Stir in beans, tomatoes, and water. Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
3
For couscous:. Bring broth, cinnamon, and ginger to boil on high heat. Remove from heat. Add couscous and raisins.
4
Stir, cover and let stand 5 minutes. Serve stew on top of couscous.
5 min