Moroccan Chickpea Stew with Spicy Turmeric CouscousFeatured by Keller Estate in the Pinot Noir Wine Club.
A Moroccan influenced full-flavored chickpea stew with a kick of spice! Serve over fluffy turmeric couscous and a Pinot Noir.Yield: 4 - 6
Prep Time: 10 Minutes
Cook Time: 30 Minutes
• 1 cup Whole-Wheat Couscous
• 1 cup boiling water
• 1 tsp ground Turmeric
• ¼ cup salted cashews
• 2 teaspoons red pepper flakes, divided
• Two 14-oz cans chickpeas
• Two 14-oz cans diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 16-oz box butternut squash soup
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
In a medium-sized bowl, mix the cashews, turmeric, 1 tsp of red pepper flakes, and whole wheat couscous. Pour the boiling water over the couscous mix and cover. Set aside.
Set a large pot or dutch oven over medium-heat. Toast the cumin and cinnamon until fragrant. Add the olive oil and minced garlic and toast until the garlic is golden. Pour in the canned tomatoes and cook for about 10 minutes. Add the chickpeas and butternut squash soup. Season with salt and 1 tsp of red pepper flakes. Add the cayenne pepper. Cook for another 20 minutes until all of the flavors have melded together. Serve the stew over a heaping pile of couscous.