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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Stewed Chicken and Chickpeas

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

Saffron Chicken and Chickpea Stew

Recipe courtesy of Gourmet Magazine

Stewed Chickpeas with Tomatoes and Zucchini

Recipe courtesy of Anne Burrell

Squash, Chickpea and Red Lentil Stew

Recipe courtesy of EatingWell.com

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories