Originally posted October 25, 2017

Mediterranean Butternut Squash and Chick Pea Stew

Mediterranean Butternut Squash and Chick Pea Stew by alchemisty

tasty and easy to make, with middle eastern flavors. you can experiment with using other vegetables.

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup chopped carrot
  • 1 cup chopped brussels sprouts
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted tomato paste
  • 3 cups diced peeled butternut squash
  • 1 (15-oz.) can unsalted chickpeas
  • 1 (15-oz.) can diced tomatoes
  • 1 1/2 cups vegetable stock
  • 1 cup couscous
  • 1 cup water
3-4 servings

Directions

Cut a butternut squash in half and roast it at 375 in an oven, cut side up, for 40 minutes or so.

Heat oil in a large Dutch oven over medium-high. Add onion, carrots, brussels sprouts and garlic; sauté 5 minutes or until golden. Stir in salt and next 5 ingredients (through pepper); cook 1 minute. Stir in tomato paste; cook 1 minute. Stir in squash and chickpeas; cook 2 minutes. Add tomatoes and stock, scraping pan to loosen browned bits. Bring to a simmer; cook 10 minutes. Serve over couscous.

40 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Cooking Light

Tags

views saves adapts comments
14 0 0 0