Easy Moroccan Chickpea Stew
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 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.