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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil |
2 cups chopped onion |
4 cups cubed peeled butternut or acorn squash (about 1 1/2 pounds) |
2 cups sliced carrot |
1 cup chopped peeled celeriac |
1 teaspoon curry powder |
2 garlic cloves, minced |
1 cup drained canned chickpeas (garbanzo beans) |
1 cup canned vegetable broth |
1 cup no-salt-added tomato juice |
1/2 cup chopped dried apricots |
1/4 cup chopped almonds, toasted |
chopped fresh parsley |
3 cups cooked couscous |
Directions:
1. Heat oil in a large nonstick saucepan over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until tender. Top with apricots and almonds, and sprinkle with parsley. Serve over couscous.
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