I have to say.  I wasn’t all too sure when I saw a recipe calling for cinnamon in a stew but, oh my word, this one keeps that spoon just repeatedly hitting that bowl.  Different in an incredibly scrumptious kind of way!


1 tbsp Extra Virgin Olive Oil

2 medium Zucchini, coarsely chopped

1 medium Onion, chopped

1 large Carrot, chopped

1 tablespoon Minced Garlic

5 Roma/Plum Tomatoes, diced

2 tbsp Tomato Puree (may sub fresh tomatoes and puree for one can stewed diced tomatoes with liquid)

2 cans Organic Chickpeas (or roughly 2 ½ cups prepared chickpeas)

1 cup Organic Vegetable Broth

1 ½ tsp Ground Ginger

1 ½ tsp Ground Cumin

¾ tsp Ground Coriander

½ tsp Sea Salt

¼ tsp Ground Cinnamon

¼ tsp Fresh Cracked Black Pepper

For the Couscous:

1 ½ cups Vegetable Broth

1 cup Couscous


Heat oil in a large skillet over medium-high heat.  Add zucchini, onion, carrot and garlic; cook 5 minutes.

Stir in 1 cup broth, ginger, cumin, coriander, salt, cinnamon, pepper, chickpeas and tomatoes with puree; bring to a boil.

Cover and reduce heat; simmer 8-10 minutes, or until vegetables are fork tender; stirring occasionally.

Meanwhile, bring remaining 1½ cups of broth to a boil.  Remove from heat, add couscous and cover.  Allow to stand 5 minutes or until water is absorbed.  Fluff with a fork.

 Serve stew over couscous.

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