Chickpea and Winter Vegetable Stew
By devogirl
Harissa is a fiery spice paste used in Moroccan cooking. Look for it at Middle Eastern markets.
Amount per serving
Calories: 264
Fat: 2.3g
Saturated fat: 0.3g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.6g
Protein: 8.3g
Carbohydrate: 54.5g
Fiber: 7.5g
Cholesterol: 0.0mg
Iron: 2.4mg
Sodium: 425mg
Calcium: 92mg
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 cup (1/2-inch) slices leek
- 1/2 teaspoon ground coriander
- 1/2 teaspoon caraway seeds, crushed
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 3 2/3 cups Simple Vegetable Stock, divided
- 2 cups (1-inch) cubed peeled butternut squash
- 1 cup (1/2-inch) slices carrot
- 3/4 cup (1-inch) cubed peeled Yukon gold potato
- 1 tablespoon harissa
- 1 1/2 teaspoons tomato paste
- 3/4 teaspoon salt
- 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons honey
- 1 1/3 cups uncooked couscous
- 8 lemon wedges
Details
Servings 8
Preparation
Step 1
1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
2. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
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