Paul Sirisalee
Hands-On Time
20 Mins
Total Time
35 Mins
Serves 4

Though typically served with couscous, this veggie-packed stew pairs well with crusty bread, rice, or quinoa.

How to Make It

Step 1

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.

Step 2

Meanwhile, cook the couscous according to the package directions.

Step 3

Serve the couscous topped with the stew and cilantro leaves.

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