6 (small) sweet potatoes peeled and chopped into 1-inch chunks
2 zucchini, cut into semi circles
8 medium carrots peeled and cut into 1/2 inch chunks
2/3 cup golden raisins
2/3 cup dried apricots (or sub more raisins)
Salt and black pepper to taste
2 14-oz cans chickpeas
4.5 cups dry Israeli pearl couscous (or sub regular cous cous)
Heat olive oil in a large pot over medium heat. Saute the onion for several minutes until softened. Add the garlic and saute for another minute until fragrant.
Stir in the cinnamon, ginger, canned tomatoes and Rotel Bring to a boil.
Add the sweet potatoes, carrots, dried apricots, and golden raisins to the pot. Stir until combined.
Season with salt and pepper to taste (about 1.5 tsp salt and 1 tsp pepper).
Reduce heat and cover the pot. Simmer the mixture for about 60 minutes. Add the zucchini halfway through. Stir several times during cooking, until all the vegetables are fully tender. Season with salt and pepper to taste. Remove from heat.
Add chickpeas to the pot and simmer for 5 minutes more till they’re heated through.
Meanwhile, prepare couscous according to package directions.
Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve and enjoy!
