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Chickpea Butternut Squash Stew with Couscous
Sapana Behl
A hearty and filling stew made with chickpea and butternut nut squash paired well with couscous. It would make a perfect meal for July 4th Day.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Dinner
Cuisine
Moroccan
Servings
4
People
Ingredients
1x
2x
3x
1
can chickpeas
, drained or 2 cups cooked chickpeas
2
cups
butternut squash
, cut into cubes
1
onion
, chopped
4-5
garlic cloves
, minced
2
cups
tomato puree
1
teaspoon
ground cumin
2
teaspoon
ground coriander
1
teaspoon
paprika
salt to taste
Pepper to taste
2
tablespoon
olive oil
3
cups
veg broth or water
2
tablespoon
cilantro leaves
, chopped
For Couscous
1
cup
couscous
1
teaspoon
salt
1
teaspoon
oil
1
teaspoon
lemon juice
1
tablespoon
cilantro leaves
, chopped
2 1/2
cups
hot water
Instructions
Heat olive oil in a pan and add chopped garlic and onions. Saute for a minute or until onions are lightly golden.
Add in tomato puree, cumin, coriander, salt, pepper and paprika and stir for a minute. Add the butternut squash and broth or water.
Cook covered for 10 to 15 minutes or until squash is tender.
Now add in the chickpeas and simmer the stew for few minutes or until you get desired consistency.
Remove from heat and add cilantro leaves.
In a mixing bowl add the couscous and hot water over it. Stir in olive oil, salt, lemon juice and cilantro leaves.
Let it rest for 10 minutes. Toss the couscous with a fork.
Serve warm chickpea squash stew with couscous.
Notes
You may also use dry chickpeas and cook them before using in the recipe.
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#cookingwithsapana
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