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.
A yellow yam, has potato like consistency. It is not as sweet as a Sweet potato.
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.
This was a yummy stew. I used ingredients as per the recipe with the following modifications: not a fan of turnips so subbed in a parsnip and added an extra carrot. Doubled spices as per another commenter, but would not double harissa (used paste) next time. Sautéed garlic with onion-leek mixture and spices. Added root vegetables and squash, tomato paste and harissa to the onion -leek mix and sautéed briefly, mixing, before adding broth and chickpeas. Honey modified the heat well. Did not have fresh parsley so added some chopped kale. Used pearl couscous, cooked separately and served alongside. Also served with a dollop of yogurt as well as lemon wedges.
This was delicious - I modified slightly to add chicken thigh and chicken stock instead of making it vegetables only - flavor still came out great.