Recipe by little_wing
Nice, filling fall soup. Posted for ZWT!
Top Review by Nanners
Wow! I followed the recipe to a T with the exception of using a 10 oz. box of frozen chopped spinach, which I thawed then added. It was so good - the spices were perfectly balanced with the sweet raisins and slight spice of the red pepper. The smell was wonderful as it cooked. My husband usually does not like meatless dishes, but he actually had some of this and really liked it. It was great to have on hand for leftovers as it reheated well. Mine looked just like the picture, too. Thanks!!
- 44.37 ml extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, smashed
- 6 canned plum tomatoes, crushed
- 1 cinnamon stick
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 1.23 ml crushed red pepper flakes
- 1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
- 453.59 g can chickpeas, drained and rinsed
- 709.77 ml low sodium chicken broth, canned
- 1 slice lemon zest (1 inch)
- 118.29 ml golden raisin
- 946.36 ml chopped spinach (about 5 ounces)
- 1 lemon, juice of
- 59.14 ml toasted sliced almonds
- 354.88 ml low sodium chicken broth, canned
- 2.46 ml kosher salt
- fresh ground black pepper
- 236.59 ml couscous
Directions See How It's Made
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes.
- Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.
- Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer.
- Cook, partially covered, until the squash is fork tender, about 25 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes.
- Add the lemon juice and season, to taste.
- Meanwhile, make the couscous.
- Bring the broth to a boil with the salt and pepper in a small saucepan.
- Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
- Fluff the couscous with a fork and mound it in 4 soup bowls.
- Spoon some butternut squash stew over each portion, top with almonds, and serve.