
Simply and hearty, this a new recipe. Even the non-vegetarians love it.
Serving Size: 3-4
Ingredients:
1 Tablespoon olive Oil
1 medium Onion, diced
2 cloves garlic, chopped fine
1 tsp curry powder
1 tsp ground cumin
1 can (15-19 ounces) garbanzo beans, rinsed and drained
1 can (14 oz) diced tomatoes
12 oz. vegetable broth
2 large carrots, sliced 3/4 inch thick
1 cup frozen peas
1/2 c. raisins
1 Tbsp chooped cilantro
10 oz couscous
Directions:
- Sauté onion in olive Oil until ligthly browned.
- Stir in garlic, curry powder, and cumin and cook for 30 seconds, stirring.
- Add beans, tomatoes, broth and carrots.
- Simmer uncovered until carrtos are cooked through and any liquid has mostly evaporated.
- Stir in peas and raisins and simmer until peas are warm.
- Prepare couscous.
- Spoon stew over couscous and sprinkle with cilantro.