Passata is a great flavor-enhancing pantry staple to have on hand for soups, stews, sauces and chilies. Here, we’ve added the jarred purée to warmly spiced chickpeas to make a vibrantly colored, rich-tasting vegetarian stew.
1 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
1 cup whole-wheat couscous
2 tbsp chopped fresh cilantro
Brush a Dutch oven or large heavy-bottomed saucepan with 1/2 tsp oil and heat on medium. Add onion, ginger and garlic and sauté, stirring frequently, until softened, about 3 minutes. Add carrots and turnip and sauté for 5 minutes. Add bell pepper, cumin, 1/4 tsp salt, cinnamon, coriander and cayenne and sauté until bell pepper is tender, about 7 minutes.
Stir in chickpeas, tomatoes, raisins, orange juice, honey and 1 cup water and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes more, until all vegetables are tender and liquid has reduced.
Meanwhile, to a heat-proof bowl, add couscous and 1¼ cups boiling water. Stir in remaining 1/2 tsp oil and 1/4 tsp salt. Cover and let stand until tender, about 5 minutes. Fluff with a fork and divide among bowls. Top with chickpea mixture and cilantro, dividing evenly.
Serving Size: 1 1/2 cups stew and 3/4 cup couscous
Traditionally cooked in a tall earthenware pot known as a tagine, the North African dish of the same name is a saucy, spiced stew that’ll warm you from the inside out. Our quick and easy recipe is vegetarian, and chock-full of hearty veggies and chickpeas for a truly satisfying dish.
This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!
Punch up your salmon dinner in just 25 minutes with our aromatic blend of spices. We pair it with a whole-wheat couscous with buttery pine nuts and sweet nectarines to complete this delicious, satisfying meal.