Name: Butternut Squash and Chickpea Stew With Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
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

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Recipe by dicentra

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Butternut Squash and Chickpea Stew With Couscous created by Dr. Jenny

Vegetarian Times. April 2008.

Ready In:: 30mins
Serves:
Units:

4

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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

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.

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RECIPE MADE WITH LOVE BY

@dicentra

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@dicentra

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"Vegetarian Times. April 2008."

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photo by Dr. Jenny

3/16/2013

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review by Dr. Jenny

3/16/2013

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.

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review by Laughing in the Kit

9/26/2011

I was very excited to try this recipe, but I have to say I don't like the taste of it at all. I didn't even bother making the couscous since the flavor of the stew is not pleasant and don't think I want to eat this for dinner. I think the Trader Joe's squash soup is to blame here! Once I tried a bit of that on its own, I could tell that was what tasted funky to me. Maybe a different brand would work better?

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review by ladypit

2/3/2010

A friend gave us an unopened container of butternut squash soup from Trader Joe's. They had bought 2 and had not liked it. When I found this recipe I knew it was a perfect use for it. I used green pepper (and would use less next time, closer to 1/2 a pepper) and powdered cumin. I also did not crumble the bay leaf like Melissa suggested so I could remove it. We used Israeli couscous, which is bigger than traditional couscous. I cooked the entire box and used the box directions. Then I served the stew over the couscous. This tastes different than it smells; It smelled very spiced, but was mildly sweet and mellow. Thanks.

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review by Melissa and her Pan

5/19/2009

This was very, very good! Next time I will leave the bay leaf whole and remove it before serving, but other than that it was a perfect dish. Thank you!

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