Recipe for Moroccan Fava Bean Stew 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lrg Onion, diced
1 x Red bell pepper, seeded and diced
1 x Tomato, cored and diced
3 x Cloves garlic, minced, (up to 4)
2 cup Water
2 cup Diced pumpkin or butternut or acorn squash
1 cup Cooked or canned small fava or cranberry beans, drained
1 cup Cooked or canned chick peas, drained
2 tbl Minced fresh parsley
2 tbl Harissa, (Moroccan chile paste)
Instructions:
Instructions: Fact I love all his cookbooks. NOt always low fat or fatfree but most are easily converted.

each serving

(he says 12 grams of fat but that is with the 2 tablespoons oil that I have omitted.)

saute onions and bell pepper in 2 tablespoons water for about 5 minutes.

Add tomato and garlic and cook for 4 minutes more. Stir in the remaining ingredients (except couscous) and cook for 30 minutes over medium heat until the squash is tender. Stir occasionally.

Stir in the couscous, cover and let sit for 10 minutes.

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