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Chickpea, Winter Vegetable & Couscous Stew

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Submitted by happyzhangbo

.

YIELD

8 servings

PREP

26 min

COOK

35 min

READY

66 min

Ingredients

2 ¼ 11
TEASPOONS ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
1 237
CUP ML LEEKS
cleaned and trimmed, cut into 1/2-inch slices
½ 2.5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML CARAWAY SEEDS
crushed
⅛ 0.6
TEASPOON ML CUMIN
ground
⅛ 0.6
TEASPOON ML CAYENNE PEPPER
or to taste
2 2
CLOVES CLOVES GARLIC
minced
3 ¾ 887
CUPS ML VEGETABLE STOCK
divided
2 473
CUPS ML BUTTERNUT SQUASH
peeled and cut into 1-inch cubes *
1 237
CUP ML CARROTS
cut into 1/2-inch slices
1 237
CUP ML POTATOES
yukon gold, peeled and cut into 1-inch cubes
1 15
TABLESPOON ML HARISSA
north african hot sauce *
2 1E+1
TEASPOONS ML TOMATO PASTE
¾ 3.8
TEASPOON ML SALT
or to taste
1 453.6
POUND G TURNIP
about 2 medium, peeled and each cut into 8 wedges
15 ½ 448
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
1 can, drained
⅓ 79
CUP ML PARSLEY LEAVES
freshly chopped, flat-leaf
1 ¼ 6.3
TEASPOONS ML HONEY
1 ¼ 296
CUPS ML COUSCOUS
uncooked, prefer whole wheat
8 8
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 244 9% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 427mg 18%
Total Carbohydrate 17g 17%
Dietary Fiber 7g 27%
Sugars g
Protein 16g
Vitamin A 60% • Vitamin C 65%
Calcium 9% • Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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