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Author Notes: A delicious, spicy vegetable stew, replete with carrots, chickpeas, golden raisins and warm spices. Served over a bed of fluffy couscous, it makes for one fantastic winter meal. —Sarah | Wisconsin from Scratch
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup golden raisins
- 2 tablespoons fresh lemon juice
- 2 tablespoons tomato paste
- 3/4 pound carrots, cleaned and roughly chopped
- 19 ounces can chickpeas, drained and rinsed
- 2 cups water
- couscous and fresh cilantro for serving
- Heat olive oil in a pot over medium heat. Add the onion, garlic, and ginger, and cook until just beginning to soften, about 2-3 minutes.
- Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.
- Add the golden raisins, lemon juice, and tomato paste, stirring until well combined. Cook another minute, then add the carrots and chickpeas. Give everything a good stir to ensure that everything is well mixed. Add the water, and bring to a boil. Reduce heat to low, and simmer, covered for about 30 minutes.
- Remove cover and cook an additional 5 minutes to allow stew to thicken slightly. Season to taste with additional salt if needed. Serve stew atop couscous with a sprinkle of fresh cilantro on top.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Beans