Acorn Squash and Chickpea Stew over Couscous with Feta and Mint
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my whole life.

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!

To begin with this recipe, we have to first prepare a few components. You can have acorn squash and chickpea stew over couscous with feta and mint using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
  1. Get 1 small acorn squash, peeled and cubed
  2. Make ready 2 tbsp olive oil, divided
  3. Take 1 small onion, diced
  4. Prepare 2 garlic cloves, minced
  5. Take 1 tsp cumin, ground
  6. Make ready 2 tsp coriander, ground
  7. Prepare 1 tsp smoked paprika
  8. Make ready 1/2 tsp cinnamon, ground
  9. Get 1 Kosher salt, to taste
  10. Take 1 Black pepper, to taste
  11. Make ready 2 Roma tomatoes, roughly chopped
  12. Prepare 2 cup chickpeas, cooked
  13. Make ready 6 cup water, divided
  14. Prepare 1 1/2 cup Israeli couscous
  15. Take 1 tbsp butter
  16. Get 3 sprigs fresh mint leaves, roughly chopped
  17. 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.

Steps to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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