Chickpea and Winter Vegetable Stew

Total Time
Prep 15 mins
Cook 30 mins

Cooking Light Nov 09. OAMC??

Ingredients Nutrition


  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.
Most Helpful

With modifications, I would give this 5 stars. DH liked it and would give it 4. I thought this stew was hearty, healthy and tasty. I increased the spices quite a bit. I increased the coriander and caraway to 2 tsp each. I increased anything that was 1/8 tsp (cumin, red pepper flakes) to a 1/2 tsp. My addition of harissa was a very heaping tablespoon. This flavored the stew quite nicely in my opinion, though the caraway was pretty pronounced. Next time, I might keep the other spice proportions the same and increase the caraway to 1 tsp instead of two. I used Israeli couscous, which really worked in this dish. Leftovers were also very nice for lunch today. Thanks for posting!

Dr. Jenny February 12, 2014