Butternut Squash and Chickpea Stew With Couscous

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

(4)

Recipe by dicentra

Vegetarian Times. April 2008.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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