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
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Ingredients
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1 tablespoon
olive oil
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1/2
medium onion, chopped
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2
garlic cloves, minced
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1 teaspoon
finely grated fresh ginger
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1 teaspoon
ancho chile powder
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground turmeric
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
salt
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1/4 teaspoon
ground cinnamon
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1/4 cup
golden raisins
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2 tablespoons
fresh lemon juice
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2 tablespoons
tomato paste
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3/4 pound
carrots, cleaned and roughly chopped
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19 ounces
can chickpeas, drained and rinsed
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2 cups
water
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couscous and fresh cilantro for serving
Directions
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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.
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Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.
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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.
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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.
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