This vegetarian dish is inspired by a traditional North-African tagine. Using pantry staples, such as chickpeas (also known as garbanzo beans) & tomato paste allows you to quickly bring this flavorful meal to the table. Adding frozen veggie crumbles is an economical way to boost protein. This dish also reheats and freezes well.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Servings 4servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
2teaspoonsolive oil
1 ½cupsfrozen bell pepper and onion mixor 1 fresh bell pepper, and half a medium onion, chopped
Cook couscous according to package directions. Set aside and keep warm.
Heat the oil over medium heat in a 3-quart Dutch oven or saucepan. Add the onion-pepper mix and the carrots and cook until onions are translucent, about 2 to 3 minutes (if using crushed garlic, add it now, and cook for 1 minute then proceed).
Add sweet potatoes, salt, cinnamon, and ½ cup broth to the pot. Cook for 5 to 6 minutes.
Add the garlic powder (unless you added garlic earlier), tomatoes, and tomato paste to pot. Stir and cook for another 3 minutes, until peppers are tender.
Reduce heat and add the beans, additional spices (paprika, turmeric, curry powder) and remaining ½ cup broth. Reduce heat, cover and simmer for about 5 to 10 more minutes, until broth slightly reduced. The pot can be held on simmer until ready to serve.
Divide couscous evenly into bowls and top with the chickpea-veggie mixture.
Notes
NOTE: When you open a can of tomato paste and only need 1-2 tablespoons, there are a few ways to save it. If you are going to use it this week, place the remainder into a sealed container and store in the refrigerator. If you are not going to use it this week, you can freeze it. If you have ice cube trays, place a tablespoon into each cube, cover and freeze. Or simply pile tablespoons onto a small sheet of waxed paper, and place it carefully into a zippered freezer bag and freeze.