Chickpea and Winter Vegetable Stew

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Chickpea and Winter Vegetable Stew

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 cup chopped onion
• 1 cup (1/2-inch) slices leek
• 1/2 teaspoon ground coriander
• 1/2 teaspoon caraway seeds, crushed
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 3 2/3 cups Simple Vegetable Stock, divided
• 2 cups (1-inch) cubed peeled butternut squash
• 1 cup (1/2-inch) slices carrot
• 3/4 cup (1-inch) cubed peeled Yukon gold potato
• 1 tablespoon harissa (salsa can be substituted)
• 1 1/2 teaspoons tomato paste
• 3/4 teaspoon salt
• 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons honey
• 1 1/3 cups uncooked couscous

Preparation

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 heat, and simmer 30 minutes. Stir in parsley and honey.

2. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.

Yield: 8 servings (1 1/4 cup) Freezes well.

Nutritional Information  Amount per serving

• Calories: 264
• Fat: 2.3g
• Saturated fat: 0.3g
• Monounsaturated fat: 1g
• Polyunsaturated fat: 0.6g
• Protein: 8.3g
• Carbohydrate: 54.5g
• Fiber: 7.5g
• Cholesterol: 0.0mg
• Iron: 2.4mg
• Sodium: 425mg
• Calcium: 92mg

This recipe was adapted by a recipe from

Martha Rose Shulman, Cooking Light  NOVEMBER 2009