4. Chickpea and Winter Vegetable Stew
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
Instructions
- 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.
- 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.