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!