Moroccan Bean and Pepper Stew

LeGourmetTV's picture

Sep. 26, 2013

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 309Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 640 mg26.67%

Total Carbohydrates 61 g20.3%

Dietary Fiber 14 g56%

Sugars 7 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet