Chickpea and Winter Vegetable Stew

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 8

Cooking Light Nov 09. OAMC??

Ingredients:

2 teaspoons extra virgin olive oil

1 cup chopped onion

1 cup sliced leek

1/2 teaspoon ground coriander

1/2 teaspoon caraway seed, crushed

1/8 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 garlic clove, minced

3 2/3 cups vegetable stock, divided

2 cups cubed peeled butternut squash

1 cup sliced carrot

3/4 cup cubed peeled yukon gold potato

1 tablespoon harissa

1 1/2 teaspoons tomato paste

3/4 teaspoon salt

1 lb turnip, peeled and each cut into 8 wedges (about 2 medium)

1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)

1/4 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons honey

1 1/3 cups uncooked couscous

8 lemon wedges

Directions:

1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.
2. 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.
3. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
4. 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.
5. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

By RecipeOfHealth.com