Chickpea and Winter Vegetable Stew

By sam1

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

Preparation

Step 1

Preparation

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.