Chickpea and Winter Vegetable Stew

“Cooking Light Nov 09. OAMC??”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.
  2. 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.
  3. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
  4. 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.
  5. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

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