Couscous with Red Pepper, Chickpea, and Almond Stew

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.


Couscous with Red Pepper, Chickpea, and Almond Stew
Red Pepper, Chickpea, and Almond Stew
Recipe type: Stew
  • 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
  1. In a large saucepan or skillet, saute the onion and cook for 5 minutes.
  2. Add the garlic and cook for another minute.
  3. Stir in the carrots, red peppers, tomatoes, pepper and wine. Then add the paprika and cinnamon. Stir, and bring the stew to a boil.
  4. Turn the heat to low, and cover the pan tightly. Simmer the stew for 15 minutes or until the carrots are tender.
  5. Stir in the chickpeas, almonds and lemon juice into the stew.
  6. Spoon the couscous onto plates, and make a well in the middle of each mound. Spoon in the stew and serve.

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