Easy Mo­roc­can Chick­pea Stew

Simple & Delicious - - ON THE MENU -

When I’m in­vited to a potluck, I eas­ily dou­ble or triple this healthy vege­tar­ian recipe to treat the crowd to an ex­otic dish of en­tic­ing, bold fla­vors. —Heather De­meritte, Scotts­dale, AZ

Takes: 30 min. • Makes: 4 serv­ings

1 Tbsp. olive oil

2 cups cubed peeled but­ter­nut squash, cut into

1/2-in. cubes

1 large onion, chopped

1 large sweet red pep­per, chopped

1 tsp. ground cin­na­mon

1/2 tsp. pep­per

1/4 tsp. ground gin­ger

1/4 tsp. ground cumin 1/4 tsp. salt

1 can (15 oz.) chick­peas or gar­banzo beans, rinsed and drained

1 can (141/2 oz.) diced toma­toes, undrained

1 cup wa­ter Chopped cilantro, op­tional

1. In a Dutch oven, heat the oil over medium-high heat. Add squash, onion and red pep­per; cook and stir un­til the onion is translu­cent and red pep­per is crisp-ten­der, about 5 min­utes. Stir in sea­son­ings un­til blended.

2. Add re­main­ing in­gre­di­ents; bring to a boil. Re­duce heat; cover and sim­mer un­til squash is ten­der, about 8 min­utes. If de­sired, top with cilantro.

11/2 CUPS 217 cal., 6g fat (1g sat. fat), 0 chol., 455mg sod., 38g carb. (11g sug­ars, 9g fiber), 7g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.