Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste). A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils! Heat the oil in a large pot over medium-high heat.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to 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 it.
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
- Make ready 1 small onion, diced
- Prepare 2 garlic cloves, minced
- Prepare 1 tsp cumin, ground
- Make ready 2 tsp coriander, ground
- Make ready 1 tsp smoked paprika
- Make ready 1/2 tsp cinnamon, ground
- Take 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Take 2 Roma tomatoes, roughly chopped
- Prepare 2 cup chickpeas, cooked
- Get 6 cup water, divided
- Get 1 1/2 cup Israeli couscous
- Make ready 1 tbsp butter
- Prepare 3 sprigs fresh mint leaves, roughly chopped
- Prepare 1 1/2 oz feta cheese, crumbled
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. Acorn squash, chickpeas, pastas, spinach and sage textures and tastes are so well-balanced that they make the perfect vegetarian pasta evening meal! Baked acorn squash is stuffed with couscous, onion, spinach, and feta cheese in this elegant vegetarian recipe with sweet and savory notes.
Steps 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!
Transfer squash to serving platter; sprinkle with sage and feta. This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices! Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken. Bring to a gentle boil over medium-high heat.
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