Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Acorn Squash and Chickpea Stew over Couscous with Feta and Mint. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint Recipe. 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. with Couscous, Feta, & Mint.
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 it.
Ingredients of Acorn Squash and Chickpea Stew over Couscous with Feta and Mint
- Prepare 1 small of acorn squash, peeled and cubed.
- You need 2 tbsp of olive oil, divided.
- It’s 1 small of onion, diced.
- Make ready 2 of garlic cloves, minced.
- Make ready 1 tsp of cumin, ground.
- It’s 2 tsp of coriander, ground.
- It’s 1 tsp of smoked paprika.
- Prepare 1/2 tsp of cinnamon, ground.
- Prepare 1 of Kosher salt, to taste.
- Prepare 1 of Black pepper, to taste.
- Make ready 2 of Roma tomatoes, roughly chopped.
- Make ready 2 cup of chickpeas, cooked.
- It’s 6 cup of water, divided.
- Prepare 1 1/2 cup of Israeli couscous.
- You need 1 tbsp of butter.
- Prepare 3 of sprigs fresh mint leaves, roughly chopped.
- Prepare 1 1/2 oz of feta cheese, crumbled.
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.Very flavorful from the spices, but not too spicy, just right.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint instructions
- 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!.
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.
There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves.But I don't see why you couldn't add some meat if you really wanted to.It also goes from prep to table in about.Add the couscous and toast, stirring occasionally.Baked acorn squash is stuffed with couscous, onion, spinach, and feta cheese in this elegant vegetarian recipe with sweet and savory notes.
