Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste). Divide the israeli couscous between the bowls, ladle the stew on top, then finish with fresh mint leaves, Olive. A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils!
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook acorn squash and chickpea stew over couscous with feta and mint using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Take 1 small acorn squash, peeled and cubed
- Get 2 tbsp olive oil, divided
- Take 1 small onion, diced
- Prepare 2 garlic cloves, minced
- Make ready 1 tsp cumin, ground
- Prepare 2 tsp coriander, ground
- Get 1 tsp smoked paprika
- Get 1/2 tsp cinnamon, ground
- Take 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
- Make ready 2 Roma tomatoes, roughly chopped
- Take 2 cup chickpeas, cooked
- Prepare 6 cup water, divided
- Prepare 1 1/2 cup Israeli couscous
- Get 1 tbsp butter
- Make ready 3 sprigs fresh mint leaves, roughly chopped
- Make ready 1 1/2 oz feta cheese, crumbled
I also chose sweet potatoes instead of. Ladle chickpea stew around This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Transfer squash to serving platter; sprinkle with sage and feta. Fresh cilantro leaves, roughly chopped, for garnish.
Instructions to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Using a large chef’s knife, cut off the blossom end and bottom of the acorn squash. The squash should sit flat on your cutting board. Remove the tough outer skin by cut- ting around the meat of the vegetable and rotating the squash. Cut the squash in half. Remove seeds and inner pulp with a kitchen spoon. Slice the squash into pieces length-wise. Take each slice of squash and cut into chunks.
- Heat a medium-large saucepot over medium heat. Add 1 tablespoon olive oil, onion and garlic, cook while stirring for 2-3 minutes. Turn heat down to medium-low, add spices, salt and pepper. Cook while stirring for another 2-3 minutes. Add squash and cook 4-5 minutes while stirring. Turn heat to high. Add tomatoes, chickpeas, and 3 cups water. Bring to a boil, then turn down to medium-low, and simmer for 20-25 minutes, stirring occasionally.
- Add 3 cups of water and the couscous to a medium saucepot over high heat. Bring to a boil. Turn heat down to low and stir occasionally. Cook until all water is absorbed. Remove from heat, and season with salt and butter.
- The stew is ready when the squash is tender and the sauce is slightly thickened. If too thick, add a little water. If too thin, cook for 4-5 more minutes. Season the stew with salt and pepper.
- Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese. Enjoy!
When oil shimmers, add onion, garlic, cumin, and. The specialty is couscous, and the various stews you ladle over it. Alex had the chicken, I had the vegetables, but I hear we really missed out on the Royal, which is One year ago: Goulash Two years ago: World Peace Cookies. Squash and Chickpea Moroccan Stew Adapted from Aida Mollencamp. Add the couscous and toast, stirring occasionally.
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