Chickpea and Winter Vegetable Stew

Chickpea and Winter Vegetable Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons tomato paste
  • 2 cups (1-inch) cubed peeled butternut squash
  • 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
  • 1 cup (1/2-inch) slices leek
  • ¾ teaspoon salt
  • 1/8 teaspoon ground cumin
  • 8 lemon wedges
  • + 14 more ingredients
    • 1 cup chopped onion
    • 2 teaspoons extra-virgin olive oil
    • ¼ cup chopped fresh flat-leaf parsley
    • ¾ cup (1-inch) cubed peeled Yukon gold potato
    • 1 cup (1/2-inch) slices carrot
    • 1 1/3 cups uncooked couscous
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    • 1 ½ teaspoons honey
    • ½ teaspoon ground coriander
    • ½ teaspoon caraway seeds, crushed
    • 1 tablespoon harissa
    • 3 2/3 cups Simple Vegetable Stock, divided
    • 1 garlic clove, minced
    • 1/8 teaspoon ground red pepper

1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce h...

View full recipe at My Recipes

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