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Moroccan Bean And Pepper Stew

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main-dish dairy free vegan vegetarian dinner
Nutrition per serving    (USDA % daily values)


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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

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