JULY 22 - 26, 2013 | RECIPE # 0040

Morrocan Chickpea Stew with Herbed Israeli Couscous

TOMATO SHERPA

We created a robust spice blend to enhance flavors of the best summer zucchini and root vegetables. This mix which includes ginger and turmeric combine to make a traditional
PREP TIME: 10 MINUTES

Moroccan flavor. We also love this dish because it is quick to prepare. Cutting the vegetables into small pieces saves cooking time and the potatos starch helps it thicken quickly.
| VEGAN DAIRY FREE

ACTIVE TIME: 35 MINUTES

INGREDIENTS

(MAKES 2 SERVINGS)

6 oz. Potato 4 oz. Carrot 3 oz. Zucchini Cup Israeli Couscous 1 Tbsp. Tomato Paste 1 Cup + 118 Cups Water*

1 Red Onion 2 Tbsp. Olive Oil* 1 oz. Peanuts Morrocan Spice Mixture 16 oz. Chickpeas 7 10 oz. Parsley

1 Lemon tsp. + tsp. Salt* not included*

Per Serving: Calories: 658 Fat: 24 g Sodium: 1375 mg Fiber: 19 g Protein: 20 g

1 2 3 4 1. Knife and cutting board 2. Medium pot 3. Small pot 4. Measuring cup

One cup of zucchini has 36 calories and is high in dietary ber, which aids digestion, curbs overeating, and the ber in zucchini helps lower cholesterol too! Because dietary ber promotes healthy digestion, zucchini help prevent toxins from settling. Moreover, vitamins C and A, as well as folate, found in zucchini act as powerful antioxidants that ght oxidative stress that can lead to various types of cancer.

Instructions: Morrocan Chickpea Stew with Herbed Israeli Couscous

Chop the potato, carrot, and onion into approximately pieces set aside together.
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Chop zucchini and set aside for later.

Heat 1 Tbsp. olive oil in a medium pot over medium heat. Cook the carrot, potato, and onion for 5 mins, stirring occasionally.
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While the vegetables are cooking start the couscous.

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Heat 1 Tbsp. of olive oil in a small pot. Add couscous and lightly toast for a minute or two.

Add 118 cups water, tsp. salt, bring to a light simmer, and let cook covered. Stirring occasionally, and cook between 10 to 15 mins until all water has been absorbed.
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Remove from heat and leave covered.

If you dont have olive oil, feel free to substitute another type of mild cooking oil.

To cook the vegetables, stir in zucchini, spice mix, 1 cup water, and 1 Tbsp. tomato paste. Let cook for about 5 minutes.
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While the stew cooks remove the stems and finely chop the parsley. Set aside for couscous.
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Cut the lemon into wedges and set aside for finished dish.
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After 5 minutes, add the chickpeas and stir until well integrated; cover and let simmer for 3 - 5 more minutes. When stew is thick and veggies are soft, you are done!
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Once couscous is finished stir in parsley.

Top stew with the peanuts and serve with couscous and lemon wedges.
The lemon goes particularly well with the couscous.

Our locally sourced and organic ingredients are healthier for people and their communities while also reducing environmental impacts. So give yourself a pat on the back for all your help!
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