Chickpea and Winter Vegetable Stew

Name: Chickpea and Winter Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters (1-inch) cubed peeled butternut squash; 439 grams chickpeas (garbanzo beans), drained; 1 teaspoons caraway seeds, crushed; 237 milliliters (1/2-inch) slices carrot; 315 milliliters uncooked couscous; 59 milliliters chopped fresh flat-leaf parsley; 1 garlic clove, minced; 1 teaspoons ground coriander; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 Tbsp harissa; 2 teaspoons honey; 237 milliliters (1/2-inch) slices leek; 8 lemon wedges; 2 teaspoons extra-virgin olive oil; 237 milliliters chopped onion; 1 teaspoons salt; 2 teaspoons tomato paste; 454 grams turnips, peeled and each cut into 8 wedges (about 2 medium); 867 milliliters Simple Vegetable Stock, divided; 177 milliliters (1-inch) cubed peeled Yukon gold potato

Chickpean and Winter Vegetable Stew is a dairy free and vegetarian soup. One portion of this dish contains approximately 10g of protein, 3g of fat, and a total of 273 calories. This recipe serves 8. It will be a hit at your Autumn event. If you have ground cumin, chickpeas, couscous, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and leek; saut 5 minutes.

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Onion

Leek

Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly.

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Coriander

Garlic

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.

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Vegetable Stock