Maya wanted to use my "toy," so I gave her some allspice and coriander to crush. All night, she kept saying, "CRUSH! CRUSH!"
Toasted and crushed caraway seeds.
All aboard. One pot. Lots of veggies. Mmmmmm.
The finished product.
Bottom Line: Try this. It's the ultimate comfort food...
Kevin says: 4 OR 5 Bowls... So, 4.5!
Chickpea and Winter Vegetable Stew
Harissa is a fiery spice paste used in Moroccan cooking. Look for it at Middle Eastern markets. I got it at our local Co-op, in NH, but I think they probably sell it at Whole Foods. It's definitely worth buying!Yield: 8 servings (serving size: 3/4 cup squash mixture, 1/2 cup couscous, and 1 lemon wedge)
2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup (1/2-inch) slices leek (I found frozen, sliced leeks at Trader Joe's! Awesome find!)
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 garlic clove, minced
3 2/3 cups veggie stock (I used Penzey's Veg Soup Base)
2 cups (1-inch) cubed peeled butternut squash
1 cup (1/2-inch) slices carrot
3/4 cup (1-inch) cubed peeled Yukon gold potato
1 tablespoon harissa
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips, peeled and each cut into 8 wedges (about 2 medium) (I used a zucchini, and also added more carrots and butternut squash, instead)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley (Meh. I omitted this one.)
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous (Try the whole wheat variety. Get it cheap at TJ's, or in the bulk bins at Whole Foods!)
8 lemon wedges (Omitted)
1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
2. 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. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
CALORIES 264 ; FAT 2.3g (sat 0.3g,mono 1g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 92mg; CARBOHYDRATE 54.5g; SODIUM 425mg; PROTEIN 8.3g; FIBER 7.5g; IRON 2.4mg
**5 Points, in case you're counting!
Cooking Light, NOVEMBER 2009