Chickpea, Winter Vegetable & Couscous Stew
.
Yield
8 servingsPrep
26 minCook
35 minReady
66 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | teaspoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
leeks
cleaned and trimmed, cut into 1/2-inch slices |
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
caraway seeds
crushed |
|
| ⅛ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
cayenne pepper
or to taste |
|
| 2 | cloves |
garlic
minced |
|
| 3 ¾ | cups |
vegetable stock
divided |
|
| 2 | cups |
butternut squash
peeled and cut into 1-inch cubes |
*
|
| 1 | cup |
carrots
cut into 1/2-inch slices |
|
| 1 | cup |
potatoes
yukon gold, peeled and cut into 1-inch cubes |
|
| 1 | tablespoon |
harissa
north african hot sauce |
*
|
| 2 | teaspoons |
tomato paste
|
|
| ¾ | teaspoon |
salt
or to taste |
|
| 1 | pound |
turnip
about 2 medium, peeled and each cut into 8 wedges |
|
| 15 ½ | ounces |
chickpeas (garbanzo beans)
1 can, drained |
|
| ⅓ | cup |
parsley leaves
freshly chopped, flat-leaf |
|
| 1 ¼ | teaspoons |
honey
|
|
| 1 ¼ | cups |
couscous
uncooked, prefer whole wheat |
|
| 8 | each |
lemon
wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
leeks
cleaned and trimmed, cut into 1/2-inch slices |
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
caraway seeds
crushed |
|
| 0.6 | ml |
cumin
ground |
|
| 0.6 | ml |
cayenne pepper
or to taste |
|
| 2 | cloves |
garlic
minced |
|
| 887 | ml |
vegetable stock
divided |
|
| 473 | ml |
butternut squash
peeled and cut into 1-inch cubes |
*
|
| 237 | ml |
carrots
cut into 1/2-inch slices |
|
| 237 | ml |
potatoes
yukon gold, peeled and cut into 1-inch cubes |
|
| 15 | ml |
harissa
north african hot sauce |
*
|
| 1E+1 | ml |
tomato paste
|
|
| 3.8 | ml |
salt
or to taste |
|
| 453.6 | g |
turnip
about 2 medium, peeled and each cut into 8 wedges |
|
| 448 | ml/g |
chickpeas (garbanzo beans)
1 can, drained |
|
| 79 | ml |
parsley leaves
freshly chopped, flat-leaf |
|
| 6.3 | ml |
honey
|
|
| 296 | ml |
couscous
uncooked, prefer whole wheat |
|
| 8 | each |
lemon
wedges |
|
Directions
Heat oil in a large saucepan over medium-high heat.
Stir in onion and leek, sauté 5 minutes.
Stir in coriander and next 4 ingredients (through garlic), cook 1 to 2 minute, stirring constantly.
Pour in 3 cups vegetable stock and the next 8 ingredients (through chickpeas), and bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Add parsley leaves and honey.
Remove ⅔ cup hot cooking liquid from squash mixture.
Put cooking liquid and remaining ⅔ cup stock in a medium bowl.
Stir in couscous.
Cover and let stand for about 5 minutes.
Fluff with a fork.
Serve warm with fresh lemon wedges.
