Chickpea and Winter Vegetable Stew
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons extra-virgin olive oil
- 1cup chopped onion
- 1cup cleaned and trimmed leek, cut into ½-inch slices
- ½teaspoon ground coriander
- ½teaspoon caraway seeds, crushed
- ⅛teaspoon ground cumin
- ⅛teaspoon ground red pepper
- 1clove garlic, minced
- 3⅔cups vegetable stock, divided
- 2cups peeled butternut squash, cut into 1-inch cubes
- 1cup carrot, cut into ½-inch slices
- ¾cup Yukon gold potato, peeled and cut into 1-inch cubes
- 1tablespoon harissa (North African hot sauce, available in specialty stores)
- 1½teaspoons tomato paste
- ¾teaspoon salt
- 1pound turnips (about 2 medium), peeled and each cut into 8 wedges
- 1(15½-ounce) can chickpeas (garbanzo beans), drained
- ¼cup chopped fresh flat-leaf parsley
- 1½teaspoons honey
- 1⅓cups uncooked couscous
- 8lemon wedges
Nutritional analysis per serving (8 servings)
269 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 10 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 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.
- Step 2
Remove ⅔ cup hot cooking liquid from squash mixture. Place cooking liquid and remaining ⅔ cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Private Notes
Comments
I would ease up on the cooking time if you like some bite in your vegetables. I did 20mins and that was already too long.
So simple and delicious on a chilly evening! Be sure to prep the veggies ahead of time since it all cooks so quickly. Simmer for closer to 20 minutes for a little crunch still left to the veggies. I added Israeli couscous to the soup pot and let it cook there for the last few minutes.
After reading these comments, I set my timer for 15 minutes, tasted after about 12 minutes. The vegetables were done. They would have been mush had I simmered them for 30.
I ended up throwing in a bunch of green beans that needed to be used, it was awesome.
Following previous comments I also cooked the vegetables for shorter than the recommended time (15 min). If I had to remake, I may opt to not remove any liquid from the stew to cook the cous cous, and instead just use extra broth - my stew came out a little dry after removing some liquid. I’d also consider doubling the seasoning and maybe adding raisins! Overall very cozy dish.
To the Germans out there: For turnips, please use “Mairübchen”, “Herbstrübchen”, or “Teltower Rübchen”—and not "Steckrübe" (that would be rutabaga). “Kohlrabi” should also be okay.