Moroccan Chickpea, Apricot, Bell Pepper & Zucchini Curry with Couscous
- Time
- 35 min
- Serves
- 4
- Style
- Nut-Free
Ingredients
- 2 mediumcarrots
- 32 fl ozchicken or vegetable broth
- 2 (14.5 oz) cansdiced tomatoes
- 16dried apricots
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 4 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- 2red bell peppers
- 1 mediumred onion
- 4 tbsptomato paste
- 1 cupwhole wheat couscous
- 2 mediumzucchini squash
- brown sugar
- cayenne pepper
- chili powder
- cinnamon, ground
- extra virgin olive oil
- garam masala
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 609
- Protein
- 26g
- Carbs
- 106g
- Fat
- 14g
- Fiber
- 24g
- Sodium
- 423mg
Method
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