Chickpea Stew over Moroccan Couscous Recipe | AHN

Ingredients

• 1 cup chickpeas, cooked
• 1 Tbsp extra virgin olive oil
• 1 cup onion, cut into thick half moons
• 1 cup leek, cut in thick diagonals
• 1 1/2 cups carrot, cut in thick diagonals
• 1 cup fennel, quartered
• 1 cup hard squash, seeded & diced into large chunks
• 1 cup cabbage, quartered
• 1/4 to 1/2 cup raisins
• 1/4 tsp ground ginger
• 3/4 tsp cumin
• 1/4 tsp saffron
• 1/2 tsp turmeric
• water or stock to cover
• sea salt to taste
• 1 cup celery, cut in thick diagonals
• 1 cup couscous (white or whole wheat)
• 1 cup water or stock
• 1 tsp extra virgin olive oil
• 1 Tbsp minced fresh parsley leaves
• 1 tsp fresh lemon or orange zest