Spicy Garbanzo Stew, served with couscous
This garbanzo stew is perfect for a fall evening. It is pretty spicy, so reduce the Moroccan-style spices by half if cooking for calmer palates. Non-vegans could use chicken stock. Chop, cube or separate the red pepper, potato and cauliflower into bite-sized pieces. The potato will thicken the stock just enough.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 cups vegetable stock
1 large russet potato, peeled and cubed
2 cups cauliflower florets
One 15 oz. can garbanzo beans (chickpeas) drained and rinsed
Handful chopped parsley or cilantro, as garnish
Mix the spices together in a small bowl; set aside. Use a Dutch oven with a tight-fitting lid. Heat the Dutch oven over medium heat. Coat the bottom of the pan with the olive oil. Add the chopped onion and sauté for three or four minutes, until soft. Stir in the red pepper and garlic and continue to cook for two or three more minutes, being careful not to let the garlic burn. Sprinkle in the spices and stir to coat, mixing well. Add two cups of stock and the potatoes. Cover and bring to a boil. Reduce to simmer and cook until the potatoes are fork-tender, about ten minutes. Add the cauliflower and garbanzo beans. Stir well, cover and let simmer until potatoes are cooked through, about ten more minutes.
Serve over couscous and sprinkle the parsley or cilantro over all.
Serves four generously.