Butternut Squash and Chickpea Stew With Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Vegetarian Times. April 2008. Ingredients:
2 tablespoons olive oil |
1 medium carrot, diced |
1 small onion, diced |
1/2 red bell pepper, chopped |
1 tablespoon whole cumin seed |
1 bay leaf, crumbled |
2 (16 ounce) cans chickpeas, rinsed and drained |
1 (32 ounce) container butternut squash soup |
1 1/2 cups couscous |
Directions:
1. Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
2. Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
3. Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
4. Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
5. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
6. Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.
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