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Moroccan Bean and Pepper Stew

LeGourmetTV's picture
Don't tell the meat eaters that this is vegetarian... they'l never know.
  Olive oil 1 Tablespoon
  Bell pepper 2 , chopped finely (red or green)
  Butternut squash 1 , peeled, cubed (about 600 grams)
  Onion 2 , chopped
  Ground cinnamon 2 Teaspoon
  Garlic powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Salt 1 Pinch
  Canned chickpeas 540 Milliliter, drained, rinsed
  Canned red kidney beans 540 Milliliter, drained, rinsed
  Canned diced tomato 398 Milliliter, undrained
  Water 1 Cup (16 tbs) (250 mL)

1. In a 3-quart heavy bottom stockpot, heat oil over medium-high flame.
2. Add bell pepper, squash and onion. Stir and cook until vegetables are softened.
3. Add cinnamon, garlic powder, cumin, ginger, red pepper and salt. Cook and stir 1 minute.
4. Stir in chickpeas, red kidney beans, tomato and water. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until vegetables are tender.

5. Serve over couscous or rice.

Things You Will Need
3-quart heavy bottom stockpot

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.9 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 309 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 0.64 g3.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 640.6 mg26.7%

Total Carbohydrates 61 g20.2%

Dietary Fiber 14.8 g59.2%

Sugars 7.3 g

Protein 12 g25%

Vitamin A 226.3% Vitamin C 125.8%

Calcium 15.7% Iron 25.1%

*Based on a 2000 Calorie diet

Moroccan Bean And Pepper Stew Recipe Video