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chickpeas boiling water olive oil onion garlic tomato paste ground cumin kosher salt ground red pepper ground cinnamon ground turmeric chicken broth water olives golden raisins tomatoes peeled butternut squash frozen green peas couscous lime fresh cilantro
Viewed: 66 - Published at: 9 years agoIngredients
- 1 cup dried chickpeas
- 2 quarts boiling water
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped onion
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 2/3 cup sliced pimiento-stuffed olives
- 1/2 cup golden raisins
- 1 (28-ounce) can whole tomatoes, undrained and crushed
- 4 cups chopped peeled butternut squash
- 1 cup frozen green peas, thawed
- 6 cups hot cooked couscous
- 8 lime wedges
- 1/4 cup chopped fresh cilantro
Method
- Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saute 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
- Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.
- This recipe has been retested for
- , 2012
