A Great bright meal for cold weather.
1 sweet red pepper, coarsely chopped
3 medium carrots peeled and sliced
4-6 tsp. Moroccan La Kama
2 cups orange winter squash, cubed
1 can (19 0z) chick peas, rinsed
1 – Sauté onion and red pepper in olive oil for 3 minutes.
2 – Add carrots and cook for 2 minutes.
3 – Add the Moroccan La Kama and cook 2 minutes.
4 – Stir the cubed vegetables and chickpeas. Season.
5 – Pour both the orange juice and stock over. Cover, lower heat and simmer until the squash is cooked and begins to break down, adding more liquid if necessary.
6 – Before removing from heat, stir in half of the chopped parsley.
7 – Serve over couscous, garnished with the remaining parsley and with a side salad.