Ingredients: cup Kabuli Chana (White Chickpeas) - cooked, cup Brinjal (Baingan / Eggplant) - diced, cup Kaddu (Parangikai/ Pumpkin) - butternut, grams Tomato - diced, Onion - sliced, tablespoons Sultanas, sprig Spinach - cleaned, teaspoons Garlic - minced, teaspoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), teaspoon Dry ginger powder, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon White pepper powder, cup Couscous, Virgin Olive Oil - as required, tablespoons Parsley leaves - chopped, - to taste, High Protein Vegetarian diet
Instructions: To begin with the Moroccan Chickpeas And Vegetable Stew Recipe With Couscous, first heat 1 tablespoon oil in a pan.Add the pumpkin and saute it until it slightly softens and add in the eggplant and cook until it loses its rawness. They should hold shape and not turn mushy. Remove them on to a plate.In a small bowl mix all the spice powders together.In the same pan add 2 tablespoons oil and add the minced garlic and onion and saute it with a pinch of salt, Now add the spice powders and give it a good mix.Add the tomatoes and cook until its almost losing its water, at this stage add the pumpkin, eggplant, cooked chickpeas and spinach and mix it all together.eason with salt and simmer for a few minutes until all of the vegetables have absorbed the flavors and the spinach had wilted.Dish it out into a bowl and top it with sultanas and parsley.Take one cup of water, salt to taste and 1 tablespoon of olive oil in a saucepan and bring it to a boil.Once it is boiled, add the couscous and stir and cover it for 5 minutes. Now add the remaining parsley and using a fork gently fluff up the grains.Moroccan Chickpeas And Vegetable Stew Recipe With Couscous can be served on its own for a special lunch or dinner.