Stones Throw CSA’s Weblog

This is a quick and easy meal, really yummy and easily adaptable to whatever produce is in season. Make with any combination of the veggies listed here or use them all! A great way to use up odds and ends.

2  Tbs  olive oil

1  medium yellow onion, diced

1  large carrot, diced

2  garlic cloves, minced

1  jalapeño pepper, minced
OR crushed red chile to taste

1 large potato, cubed

1 large sweet pepper, chopped

1 bunch chard, kale or spinach

1  teaspoons  ground cumin

2  teaspoon sweet paprika

1/2  teaspoon ground turmeric

salt and freshly ground pepper to taste

1 - 2 cups tomatoes, chopped fresh or canned whole
OR large handful of dried tomatoes

1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

1  1/2 cups water or broth

juice of 1/2 lemon

3  cups cooked couscous

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, sweet pepper and chile and sauté until tender. Add potato, tomato, chickpeas, spices and water. Simmer 15 minutes or until potato is tender. Add lemon juice, check for salt and pepper. Serve over couscous. Garnish with parsley or cilantro.