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
medium onion, chopped
garlic cloves, minced
finely grated fresh ginger
ancho chile powder
fresh lemon juice
carrots, cleaned and roughly chopped
can chickpeas, drained and rinsed
couscous and fresh cilantro for serving
In This Recipe
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.