Chick-pea And Vegetable Stew With Couscous

A biblical evangelist…is one who studies to know what the Bible says about God, Christ, sin, holiness, justice, wrath, grace, love, and the salvation of sinners, and then teaches those doctrines to unconverted people. Relying solely upon the truth of the doctrines of the Bible and the working of the Spirit of God, he urges them to repent and believe the truth. The biblical evangelist is not a clever or manipulative person who says or does whatever it takes to get people to “make a decision for Christ.” He is not the one who, because he genuinely longs to see people saved, is willing to stray from, add to, modify, or reduce the doctrines of the Bible. The biblical evangelist is the one who is convinced that God saves those who believe “the foolishness of the [biblical] message preached” (1 Corinthians 1:21). He has no confidence in a message that seems more palatable, user-friendly, culturally relevant, or seemingly more effective in persuading people to “make a decision” or say a “sinner's prayer.”

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish		1	Servings

INGREDIENTS

1	c	Chickpeas, dry or one can of
		chickpeas drained and
		rinsed
2		3 cup vegetable or onion
		broth
1 1/2	t	Paprika
1/4	t	Ground cinnamon
1/4	t	Cayenne
1/2	t	Ground cumin
1/2	t	Ground pepper
1/2	t	Ground ginger
		Or substitute 2-3 TBS of
		curry powder for the
		above
		spices
2	T	Honey
1		Green bell pepper, diced
		1/4"
1	c	Zucchini, cubed
1	c	Carrots cut in 2 inch chunks
1/2	lb	Winter squash peeled and cut
		in 2 inch chunks
2	c	Tomatoes, canned or 2 medium
		tomates quartered
1		Onion, quartered
1		Turnip cubed
2		Celery stalks cut in 2 inch
		lengths
2		Cloves of garlic peeled
2/3	c	Raisins
2	T	Fresh parsley, chopped
2	T	Cilantro, chopped
1	c	Peas, frozen
8	oz	Couscous

INSTRUCTIONS

Sort and rinse the chickpeas, then soak overnight in water. Drain and
cook in 5 cups water until tender, about 2 to 3 hours. Drain,
reserving the broth, and set aside. If using canned chickpeas, drain
and rinse, set aside  Warm a cup of the check-pea broth or vegetable
broth in a skillet or  soup pot and add the onion, garlic, and the
dried spices. Simmer  gently until the onions have begun to soften,
about 7 minutes. Don't  let the pan dry out or the spices will burn.
Add more liquid as  needed.  Once the onions are soft, add the
remaining vegetables the juice from  the tomatoes, and the chopped
tomatoes, the raisins, the parsley and  cilantro. Add the honey and
enough chick-pea broth or vegetable broth  to cover, bring to a boil,
then simmer until the vegetables are done  and the liquid has reduced,
making a nice sauce. Add the green peas  during the last 5 minutes.
Make the couscous and serve with the vegetables and their sauce.
Garnish with cilantro or parsley.  Posted to JEWISH-FOOD digest V97
#227 by Judith Sobel  <jcs@mindspring.com> on Aug 06, 1997

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3569 Calories From Fat: 1262 Total Fat: 140.7g Cholesterol: 607.8mg Sodium: 5468.9mg Potassium: 8332.1mg Carbohydrates: 349g Fiber: 57.4g Sugar: 146.9g Protein: 241.2g