The red wine really gives this dish a rich earthiness. I was worried it was going to be too much like the Rapid Ratatouille, but it tastes completely different–and I like it even better.
This recipe is from the book Vegetarian Planet by Didi Emmons.
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 carrots, sliced thinly
- 2 large red bell peppers, seeded and cut into ½-in squares (I used one red and one orange)
- 1 14-oz can diced tomatoes
- ½ cup red cooking wine
- 2 tsp paprika
- ¼ tsp ground cinnamon
- 1 14-oz can chickpeas, cooked
- ¼ cup slivered almonds, lightly toasted
- 1 tbsp lemon juice
- 4 servings of prepared couscous
- In a large saucepan or skillet, saute the onion and cook for 5 minutes.
- Add the garlic and cook for another minute.
- Stir in the carrots, red peppers, tomatoes, pepper and wine. Then add the paprika and cinnamon. Stir, and bring the stew to a boil.
- Turn the heat to low, and cover the pan tightly. Simmer the stew for 15 minutes or until the carrots are tender.
- Stir in the chickpeas, almonds and lemon juice into the stew.
- Spoon the couscous onto plates, and make a well in the middle of each mound. Spoon in the stew and serve.