Moroccan Chickpea Stew with Isreali Couscous

I made this the other day, and just shared some with Mrs. Peep.  Upon her request, I am sharing it with you!
(serves 4)

1 t. EVOO, divided
1 small* red onion, finely chopped
1" piece of ginger, peeled and minced
2 cloves, minced
2 organic* carrots, diced
1 turnip, peeled and diced
1 red bell pepper, diced
1/2 t. ground cumin
1/2 t. kosher* salt, divided
1/4 plus 1/8 t. ground cinnamon
1/4 t. ground coriander
1/8 t ground cayenne
2 15 oz. cans unsalted chickpeas, drained and rinsed well*
1&1/2 cups unsalted pureed strained tomatoes (aka passata)
2 T. golden* raisins
2 T/ fresh orange juice
1 t. honey
Squeeze of lime juice*
1 cup Isreali couscous, prepared per directions on package
Cilantro, chopped

Brush a Dutch oven or large heavy bottomed saucepan with 1/2 t. oil and heat on medium. Add onion, ginger, and garlic and sauté, stirring frequently, until softened, about 3 mins. Add carrots and turnip, and sauté for 5 mins. Add bell pepper, cumin, 1/4 t. salt, cinnamon, coriander, and cayenne and sauté until bell pepper is tender, about 7 mins. Stir in chickpeas, tomatoes, raisins, orange juice, honey, lime juice, and 1&1/2* cup water. Bring to a boil. Reduce heat to med.-low, cover, and simmer for 20-25 mins. more until all vegetables are tender and liquid has reduced. Meanwhile cook the couscous and drain. Put a portion of couscous in each bowl, and top with stew. Garnish with chopped cilantro.

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Have FUN in the SUN today!!!

Love,

Machete Milletti