Chickpea and Winter Vegetable Stew

Chickpea and Winter Vegetable Stew
Adapted from keyingredient.com
Chickpea and Winter Vegetable Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 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

Directions

Directions 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: