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  • edithpan6

African Chickpea Stew

Yield: ~1 hotel pan


15 parsnips, peeled and cut into chunks

4 cups uncooked couscous

3 large onions, chopped

2 cups raisins

12 sweet potatoes, peeled and cut into chunks

2.5 tbsp. ground coriander

2.5 tbsp. ground turmeric

8 zucchini, sliced into ½” slices

1 tbsp. ground cinnamon

1 #10 can diced tomatoes

1 tbsp. ground ginger

1 tbsp. ground cumin

10 cups cooked chickpeas

12 cups water

Salt and pepper to taste

Combine all ingredients in a large pan. Bring to a boil and reduce the heat to a simmer. Simmer until the vegetables are tender, about 30-45 minutes. Season with salt and pepper as needed.

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