Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
4 to 6 servings

Ingredients

Directions

In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Beef Stew

Recipe courtesy of Food Network Kitchen

Stewed Chickpeas and Calamari

Recipe courtesy of Tyler Florence

Catalan Chickpea and Sausage Stew

Recipe courtesy of Martha Rose Schulman

Squash and Chickpea Moroccan Stew

Recipe courtesy of Aida Mollenkamp

Stewed Chicken and Chickpeas

Recipe courtesy of Food Network Kitchen

Cardamom-Stewed Chickpea and Tomato Ragout

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword