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Moroccan Chickpea Tomato Stew

Gena Hamshaw
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

3 cups

Chickpeas, cooked

1 tsp

Coriander, ground

4 cloves

Garlic

2

lbs Plum tomatoes

1

White or yellow onion

1 tbsp

Tahini

1

Couscous, Cooked

1/4 tsp

Cinnamon

1/4 tsp

Cloves, ground

1/2 tsp

Red pepper flakes

1 tbsp

Sugar

1 tbsp

Olive oil

2 tsp

Red wine vinegar

1 tsp

Cumin, ground

2 cups

Vegetable broth or water, low sodium