Date and Chickpea Stew with Couscous

Yield

6-8 servings

Prep Time / Cook Time

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Activity Guide

Bike Touring, Car Camping

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 15-oz can diced tomatoes
  • 2 15-oz cans chickpeas, rinsed and drained
  • 1 cup pitted dates, sliced
  • Juice of one lemon
  • 1/2 cup chopped cilantro
  • 1 cup couscous
  • 1/2 teaspoon salt

Tools

  • Cutting board
  • Knife
  • Large pot
  • Medium pot
  • Mixing spoon

Method

  1. At home, combine spices in a spice jar or zip-top bag.
  2. Heat oil in a large pot. Add onion and cook for about 10 minutes or until lightly browned. Stir in garlic and spices and cook for about 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water. Cover and simmer for about 10 minutes. Stir in dates and lemon juice.
  3. Meanwhile, bring 1 1/2 cups water and salt to a boil. Stir in couscous, remove from heat, and cover. Allow to sit while the stew finishes cooking.
  4. When you’re ready to serve it, fluff the couscous with a fork. Spoon the couscous into bowls and top with the stew and a sprinkle of cilantro.