Chickpea And Winter Vegetable Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 teaspoons extra virgin olive oil
• 1 cup chopped onion
• 1 cup sliced leek
• 1/2 teaspoon ground coriander
• 1/2 teaspoon caraway seed, crushed
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 3 2/3 cups vegetable stock, divided
• 2 cups cubed peeled butternut squash
• 1 cup sliced carrot
• 3/4 cup cubed peeled yukon gold potato
• 1 tablespoon harissa
• 1 1/2 teaspoons tomato paste
• 3/4 teaspoon salt
• 1 lb turnip, peeled and each cut into 8 wedges (about 2 medium)
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons honey
• 1 1/3 cups uncooked couscous
• 8 lemon wedges

Recipe

• 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.