This one-dish meal is reminiscent of stews made North Africa. Be sure to serve over couscous to make it more authentic. If you like spicier food, stir in a drop or two of harissa.
CHICKPEA STEW (Pantry Cooking II)
1 can (15 ounces) whole potatoes, drained and cut into chunks
1 can (15 ounces) sliced carrots, drained
1 can (15 ounces) zucchini and tomatoes or okra and tomatoes
1 can (15 ounces) chickpeas, rinsed and drained
2 cans (14 ounces each) chicken broth
1/4 cup dried onion
1/8 teaspoon cayenne pepper
1/2 teaspoon dried minced garlic
Hot couscous cooked in chicken broth or chicken bouillon
Combine all but the couscous in a Dutch oven. Heat over medium to medium high heat until onion is reconstituted and the stew is heated through, about 20 minutes. Serve over hot couscous. Serves 6.
