Though typically served with couscous, this veggie-packed stew pairs well with crusty bread, rice, or quinoa.
1 large onion, chopped
2 tablespoons olive oil
kosher salt and black pepper
2 medium zucchini (about 1 pound total), cut into 1½-inch pieces
1 butternut squash (about 1½ pounds), cut into ½-inch pieces
1 15.5-ounce can diced tomatoes
1 15.5-ounce can chickpeas, rinsed
1 teaspoon ground ginger
1 teaspoon ground coriander
1 cup couscous
fresh cilantro leaves, for serving
Sat fat 1g
How to Make It
Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.
Meanwhile, cook the couscous according to the package directions.
Serve the couscous topped with the stew and cilantro leaves.