Tuesday, February 21, 2012

Winter Veggie Stew with Chickpeas

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Still plowing forward on the veggie front.  Before living here in Saudi, I was never a big fan of butternut squash.  Thought it just tasted...well...funny.  But, in the spirit of wanting to try all things veggie, I gave it another shot when I made a ratatouille.  I loved it.  Maybe it's the squash here...its very sweet.  (and cheap!)  Whatever it may be, I really enjoy it now...along with a bunch of other lovely winter veggies.
This stew comes together quick.  The flavors hint at Moroccan and even though I couldn't find Harissa (tried two stores) it was still wonderful.  Very filling (obviously with the chick peas and couscous) and very good for you too! (only 2.3g of fat per serving and 264 calories!!) Kids gave it a thumbs up and even had seconds.  If you're not a turnip fan or if you're just afraid of their creepy looks...give them another try.  In this stew, you can barely tell the potato from the turnip.  They are soft and take on the flavors of the stew.  
A great comfort, vegetarian dish that you can easily make on a weeknight.  :)  Happy Veggie Cooking!  

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


  • 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 (I couldn't find these, so I used fennel seeds...worked well!)
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 3 2/3 cups vegetable broth
  • 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


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.
recipe from Cooking Light

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