Curried Vegetable and Chickpea Stew with Lemon Couscous

prep time:: 20 min
total time:: 45 min

Makes 6 servings

This is one of those meals that you feel really good about eating. Adam tries to guess where the lemon flavor comes from. I haven’t suggested the couscous.

ingredients

2 cups onion,, diced
1 cup green pepper, diced
1 cup red pepper, diced
1 tablespoom olive oil
2 tablespoons garlic, minced
4 tsp curry powder
4 tsp cumin
2 tsp coriander
1 tsp cinnamon
4 tsp sea salt
1 tsp freshly ground pepper
3 cups of sweet potato, diced
2 cups of zucchini, diced
1 can chickpeas
1 can diced tomatoes
5 cups vegetable stock
6 tablespoons lemon juice
3 cups couscous

directions

Saute onion and peppers in olive oil, in a large stock pot, over medium heat (5-7 minutes). Add garlic, curry, cumin, coriander, cinnamon, 1 1/2 tsp sea salt and 1/2 tsp black pepper (saute 2 minutes). Add sweet potato (saute 5 minutes). Add zucchini, chickpeas, tomatoes, 1/2 cup vegetable stock, 2 tablespoons lemon juice, stir. Cover, reduce heat to low, simmer for 15-20 minutes.While vegetables simmer, combine remaining stock and lemon juice in medium saucepan, bring to boil. Add couscous, remaining salt and pepper, combine. Remove saucepan from heat, let sit for 5 minutes with lid on.Fluff with fork. Serve stew on top

Source: Heather