Recipe by dicentra
Vegetarian Times. April 2008.
Top Review by Dr. Jenny
I made this stew for DH and I for lunch today. It was nice. It was easy to prepare and was very mild flavored. Based on other reviews, I used Pacific brand butternut squash soup as I know I like it and left the bay leaf whole. I used green pepper because I had it on hand and Israeli couscous. Next time I would follow the package directions for making the couscous as mine was a little chewy. Thanks for a nice lunch.
- 2 tablespoons olive oil
- 1 medium carrot, diced
- 1 small onion, diced
- 1⁄2 red bell pepper, chopped
- 1 tablespoon whole cumin seed
- 1 bay leaf, crumbled
- 2 (16 ounce) cans chickpeas, rinsed and drained
- 1 (32 ounce) container butternut squash soup
- 1 1⁄2 cups couscous
Directions See How It's Made
- Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
- Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
- Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
- Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
- Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.