Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have acorn squash and chickpea stew over couscous with feta and mint using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Take 1 small acorn squash, peeled and cubed
- Get 2 tbsp olive oil, divided
- Get 1 small onion, diced
- Prepare 2 garlic cloves, minced
- Get 1 tsp cumin, ground
- Make ready 2 tsp coriander, ground
- Take 1 tsp smoked paprika
- Get 1/2 tsp cinnamon, ground
- Prepare 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Make ready 2 Roma tomatoes, roughly chopped
- Prepare 2 cup chickpeas, cooked
- Take 6 cup water, divided
- Prepare 1 1/2 cup Israeli couscous
- Prepare 1 tbsp butter
- Make ready 3 sprigs fresh mint leaves, roughly chopped
- Prepare 1 1/2 oz feta cheese, crumbled
Steps to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Using a large chef’s knife, cut off the blossom end and bottom of the acorn squash. The squash should sit flat on your cutting board. Remove the tough outer skin by cut- ting around the meat of the vegetable and rotating the squash. Cut the squash in half. Remove seeds and inner pulp with a kitchen spoon. Slice the squash into pieces length-wise. Take each slice of squash and cut into chunks.
- Heat a medium-large saucepot over medium heat. Add 1 tablespoon olive oil, onion and garlic, cook while stirring for 2-3 minutes. Turn heat down to medium-low, add spices, salt and pepper. Cook while stirring for another 2-3 minutes. Add squash and cook 4-5 minutes while stirring. Turn heat to high. Add tomatoes, chickpeas, and 3 cups water. Bring to a boil, then turn down to medium-low, and simmer for 20-25 minutes, stirring occasionally.
- Add 3 cups of water and the couscous to a medium saucepot over high heat. Bring to a boil. Turn heat down to low and stir occasionally. Cook until all water is absorbed. Remove from heat, and season with salt and butter.
- The stew is ready when the squash is tender and the sauce is slightly thickened. If too thick, add a little water. If too thin, cook for 4-5 more minutes. Season the stew with salt and pepper.
- Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese. Enjoy!
So that is going to wrap it up with this special food acorn squash and chickpea stew over couscous with feta and mint recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
