Butternut Squash and Chickpea Stew With Couscous

Vegetarian Times. April 2008.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

1. Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
2. Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
3. Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
4. Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
5. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
6. Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.