Chickpea and Winter Vegetable Stew

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

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Nutritional Information

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

Preparation

  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. 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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