Name: Moroccan Chickpea, Apricot, Bell Pepper & Zucchini Curry with Couscous
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 24 dried apricots; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; ⅓ cup pine nuts; 3 red bell peppers; 1 ½ medium red onions; 6 tbsp tomato paste; 1 ½ cups whole wheat couscous; 3 medium zucchini squash; brown sugar; cayenne pepper; chili powder; cinnamon, ground; extra virgin olive oil; garam masala; salt

Moroccan Chickpea, Apricot, Bell Pepper & Zucchini Curry with CouscousMoroccan Chickpea, Apricot, Bell Pepper & Zucchini Curry with Couscous — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 medium carrots

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

24 dried apricots

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

⅓ cup pine nuts

3 red bell peppers

1 ½ medium red onions

6 tbsp tomato paste

1 ½ cups whole wheat couscous

3 medium zucchini squash

brown sugar

cayenne pepper

chili powder

cinnamon, ground

extra virgin olive oil

garam masala

salt

Instructions

In a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes, then fluff with a fork.

Meanwhile, wash and dry the fresh produce.

Peel, trim, and slice carrots crosswise into ¼-inch thick rounds. Place in a large bowl.

Trim, seed, and thinly slice bell peppers. Add to the bowl with the carrot.

Peel, halve, and slice onions crosswise into thin half-moons. Peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the veggies and spices; cook, stirring occasionally, until the veggies start to soften, 6-7 minutes. (Reserve bowl for the next step.)

Meanwhile, trim and halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons. Place in the reserved bowl.

Roughly chop apricots and add to the bowl with the zucchini.

Drain and rinse chickpeas in a colander.

Once the veggies start to soften, add zucchini, apricots, chickpeas, tomatoes, broth, tomato paste, and sugar to the pot. Stir to combine the curry and bring to a boil over high heat.

Once boiling, reduce heat to medium-low, and cook, stirring occasionally, until veggies and chickpeas are tender, 15-20 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the curry is done, remove from heat, add half of the parsley, and stir to combine. (Reserve remaining parsley for serving.)

To serve, divide couscous and curry between plates or bowls. Top with reserved parsley and pine nuts. Enjoy!

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