Moroccan Chickpea Stew with Herbed Couscous

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 can diced tomatoes, 14 oz
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 cups cauliflower florets
• 2 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup fresh parsley, chopped
• 1 cup couscous, dry
• 1 tablespoon lemon zest

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

2. 2

   Add the diced carrots, cauliflower florets, cumin, coriander, paprika, and cinnamon. Stir to coat the vegetables in the spices and cook for 2-3 minutes.