Curried Vegetable Stew with Couscous

Makes: 4 servings

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cup water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
Cooked couscous

Directions

1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.

2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.

3. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.

4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.

Nutrition facts per serving (without couscous): 205 calories, 7g protein, 21g carbohydrate, 12g fat (1.5g saturated), 6g fiber

Provided by the editors of Fitness Magazine!

Follow the link below for the recipe and additional heart healthy soup and stew recipes to make this season!

http://www.fitnessmagazine.com/recipes/dinner/healthy-hearty-soup-recipes/