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Moroccan Bean And Pepper Stew

Nutrition per serving    (USDA % daily values)
CAL
248
FAT
0%
CHOL
0%
SOD
30%

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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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