Chickpea and Winter Vegetable Stew

Chickpea and Winter Vegetable Stew Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Harissa is a fiery spice paste used in Moroccan cooking. Look for it at Middle Eastern markets.

Yield:

8 servings (serving size: 3/4 cup squash mixture, 1/2 cup couscous, and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Fat 2.3 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.6 g
Protein 8.3 g
Carbohydrate 54.5 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 425 mg
Calcium 92 mg

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
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

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.

Note:

Martha Rose Shulman,

November 2009
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