Moroccan Chickpea Stew

I've been eating this a lot lately. Very healthy, tastes fantastic and keeps in the fridge for a good while.

Moroccan Chickpea and Vegetable Stew

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 cups (1/2 inch) cubed zucchini
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon bottled minced garlic
• 1 cup fat-free, less-sodium chicken broth [whatev', used normal broth]
• 2 tablespoons raisins [no, seriously! they're good]
• 1-1/4 teaspoons ground ginger
• 1-1/4 teaspoons ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 2 (15.5oz) cans chickpeas (garbanzo beans), drained
• 1 (14.5oz) can stewed tomatoes, undrained
• 1+1/2 cups water
• 1 cup uncooked couscous

INSTRUCTIONS

1. Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, onion, carrot and add garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat and simmer 8 minutes or until tender, stirring occasionally.
2. While the cheakpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Serve the stew over couscous. Yield: 6 servings.

GWB

I was just watching a speech, and I can say without a shadow of a doubt that George W. Bush defines everything the world hates about Americans.