Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 1 medium sweet onion, diced
- 2 tsp chopped garlic
- 2 tbsp tomato paste
- 1 tbsp harissa (or substitute sambal oelek)
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 2 1/2 cups low sodium vegetable broth
- 2 lb. sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
- Queso Fresco for garnish, crumbled
- 1 lb. zucchini (about 4 medium zucchini) cut into 1/2 inch rounds
- 12 oz. carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks
- 3 cups shredded cabbage
- 1/3 cup dried apricots
- 1/4 cup golden raisins
- 1/4 cup cilantro
- Salt and black pepper to taste
- 1 3/4 cups cooked chickpeas (or substitute canned chickpeas, drained)
- 10 oz. couscous (1 1/2 cups dry - for gluten free substitute quinoa)
YOU WILL ALSO NEED:7-8 quart heavy pot with lid, medium saucepan
Preparation
- Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
- Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup fo the low sodium vegetable broth till smooth. Bring to a boil.
- Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
- Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).
- Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.
- Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
- Meanwhile, prepare couscous according to package directions.
- Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.
Serves 6 servings
Compliments of: theshiksa.com
