Chickpea, Winter Vegetable & Couscous Stew
Submitted by happyzhangbo
A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.
YIELD
8 servingsPREP
26 minCOOK
35 minREADY
66 minWhen the temperature drops, this is the stew you want simmering on the stove.
Butternut squash, Yukon Gold potatoes, carrots, and turnips braise in vegetable stock laced with harissa, caraway seeds, and coriander until everything turns meltingly tender.
Chickpeas bulk it up with protein and body, while a touch of honey rounds out the heat from the North African spices.
Fluff up some couscous on the side, squeeze a lemon wedge over each bowl, and you’ve got a holiday-worthy vegetarian centerpiece.
Kitchen Tips
- Harissa varies wildly in heat level between brands. Start with a teaspoon and taste before adding the full tablespoon.
- Cut all your root vegetables to roughly the same size so they cook evenly. Nobody wants crunchy turnip next to mushy squash.
- This stew gets thicker and more flavorful the next day, making it a smart make-ahead option for Thanksgiving or Christmas gatherings.
Ingredients
Directions
Heat oil in a large saucepan over medium-high heat.
Stir in onion and leek, sauté 5 minutes.
Stir in coriander and next 4 ingredients (through garlic), cook 1 to 2 minute, stirring constantly.
Pour in 3 cups vegetable stock and the next 8 ingredients (through chickpeas), and bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Add parsley leaves and honey.
Remove ⅔ cup hot cooking liquid from squash mixture.
Put cooking liquid and remaining ⅔ cup stock in a medium bowl.
Stir in couscous.
Cover and let stand for about 5 minutes.
Fluff with a fork.
Serve warm with fresh lemon wedges.
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