Butternut Squash and Chickpea Stew with Israeli Couscous

By pumpkinpassion

Ingredients

• Israeli Couscous
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 -inch piece of cinnamon stick
• 4 canned whole tomatoes
• 1/2 preserved lemon, pulp removed, rinsed, and minced*
• 1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
• 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
• 1 15-ounce can chickpeas, drained and rinsed
• 4 cups chicken or vegetable stock**
• 1/4 teaspoon crushed red pepper
• 1/4-1/2 teaspoon salt (to taste)
• chopped cilantro for garnish

Details

Servings 4
Adapted from pinchmysalt.com

Preparation

Step 1

Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro if desired.

Yield: 4 – 6 servings

Recipe Notes: *Zest and juice of one lemon may be substituted for the preserved lemon. **I used chicken broth for my stew, but vegetable stock may be substituted to make it vegetarian. For even more flavor, substitute whole spices for pre-ground: toast whole cumin and coriander seeds in a dry pan until fragrant, let cool, then grind in a spice grinder, coffee grinder, or mortar and pestle. All spices may be adjusted to suit your own taste.