FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Moroccan Bean And Pepper Stew

Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1 tablespoon olive oil

2 cups chopped yellow or red bell peppers

2 cups cubed peeled butternut squash

1 1/2 cups chopped onions

2 teaspoons McCormick® Cinnamon, Ground

1 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Cumin, Ground

1/2 teaspoon McCormick® Ginger, Ground

1/4 teaspoon McCormick® Red Pepper, Ground

1/4 teaspoon McCormick® Sea Salt Grinder

1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed

1 can (15 1/2 ounces) red kidney beans, drained and rinsed

1 can (14 1/2 ounces) diced tomatoes, undrained

1 cup water

3/4 cup vegetable broth

1/4 teaspoon McCormick® Cinnamon, Ground

1/4 teaspoon McCormick® Ginger, Ground

2/3 cup whole wheat couscous

1/4 cup golden raisins

You might also like

Kale, White Bean, And Potato Stew
Whole Living
Spicy Cauliflower And Chickpea Stew
Double Carrot Stew
No Recipes
Beef Stew With Winter Vegetables
Wolfgang Puck
Sunday Night Stew
The Pioneer Woman
White Bean And Kale Stew
Whole Living
Guatemalan Chicken Stew
Whole Foods Market
Hangover Jambalaya
BBC Good Food
Kentucky Burgoo
Simply Recipes
Ethiopian Chicken Doro Wat Recipe
Food Republic