Chickpea and Winter Vegetable Stew

Recipe from "Cooking Light Way to Cook Vegetarian"

Adapted by Tara Parker-Pope

Chickpea and Winter Vegetable Stew
Total Time
50 minutes
Rating
5(822)
Comments
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Ingredients

Yield:8 servings
  • 2teaspoons extra-virgin olive oil
  • 1cup chopped onion
  • 1cup cleaned and trimmed leek, cut into ½-inch slices
  • ½teaspoon ground coriander
  • ½teaspoon caraway seeds, crushed
  • ⅛teaspoon ground cumin
  • ⅛teaspoon ground red pepper
  • 1clove garlic, minced
  • 3⅔cups vegetable stock, divided
  • 2cups peeled butternut squash, cut into 1-inch cubes
  • 1cup carrot, cut into ½-inch slices
  • ¾cup Yukon gold potato, peeled and cut into 1-inch cubes
  • 1tablespoon harissa (North African hot sauce, available in specialty stores)
  • 1½teaspoons tomato paste
  • ¾teaspoon salt
  • 1pound turnips (about 2 medium), peeled and each cut into 8 wedges
  • 1(15½-ounce) can chickpeas (garbanzo beans), drained
  • ¼cup chopped fresh flat-leaf parsley
  • 1½teaspoons honey
  • 1⅓cups uncooked couscous
  • 8lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

269 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 10 grams protein; 437 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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 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.

  2. Step 2

    Remove ⅔ cup hot cooking liquid from squash mixture. Place cooking liquid and remaining ⅔ cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Ratings

5 out of 5
822 user ratings
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Comments

Sarah

I would ease up on the cooking time if you like some bite in your vegetables. I did 20mins and that was already too long.

Dev G.

So simple and delicious on a chilly evening! Be sure to prep the veggies ahead of time since it all cooks so quickly. Simmer for closer to 20 minutes for a little crunch still left to the veggies. I added Israeli couscous to the soup pot and let it cook there for the last few minutes.

Anne Trieber

A yellow yam, has potato like consistency. It is not as sweet as a Sweet potato.

Paul

So good! Doubled the harissa and threw in a handful of raisins towards the end. Served with pearl couscous for some contrasting textures.

Kate

I only cooked 20 min. I used small red potatoes, red chili oil instead of Harissa and left out the caraway. I also added broth to the couscous but did not add to the soup. Delicious! 😋

JerseyBiker

I significantly upped the flavor ingredients (spices, garlic, harissa) maybe 3x. The honey at the end (as recipe) was the final touch. Vary satisfying, would make again.

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Credits

From "Cooking Light Way to Cook Vegetarian"

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