Easiest Way to Cook Appetizing Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint. 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. Puree with a hand immersion blender.

Cumin-spiced chickpeas with chimichurri and lemon yogurt make a fresh, unexpected filling for acorn squash! As the squash roasts, start the chickpeas. I cooked the chickpea filling with yellow onion, and braised them in a little vegetable broth seasoned with lemon, cumin, and a touch of cinnamon. You can have Acorn Squash and Chickpea Stew over Couscous with Feta and Mint using 17 ingredients and 5 steps. Here is how you achieve that.

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

1. It's 1 small of acorn squash, peeled and cubed.
2. You need 2 tbsp of olive oil, divided.
3. It's 1 small of onion, diced.
4. You need 2 of garlic cloves, minced.
5. You need 1 tsp of cumin, ground.
6. It's 2 tsp of coriander, ground.
7. It's 1 tsp of smoked paprika.
8. You need 1/2 tsp of cinnamon, ground.
9. Prepare 1 of Kosher salt, to taste.
10. It's 1 of Black pepper, to taste.
11. It's 2 of Roma tomatoes, roughly chopped.
12. Prepare 2 cup of chickpeas, cooked.
13. It's 6 cup of water, divided.
14. It's 1 1/2 cup of Israeli couscous.
15. You need 1 tbsp of butter.
16. You need 3 of sprigs fresh mint leaves, roughly chopped.
17. It's 1 1/2 oz of feta cheese, crumbled.

Spinach and chickpeas are a popular combination throughout the Mediterranean This is one of my favorite couscous tagines You can also use sturdier greens like chard. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal!

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

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!.

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. While the vegetables are cooking, in a fry pan over medium heat, warm the olive oil. Learn more about Acorn Squash and Chickpea Stew over Couscous from SideChef!