Recipe: Tasty Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint. Season the stew with Kosher Salt (to taste) and Ground Black Pepper (to taste). Heat a medium-large saucepot over medium heat. Turn heat down to medium-low, add spices, salt and pepper.

Of course there isn't, which just adds to the reasons why we love this acorn squash stew. The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give. Add enough cooking oil to lightly coat the pan. You can have Acorn Squash and Chickpea Stew over Couscous with Feta and Mint using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

1. It's 1 small of acorn squash, peeled and cubed.
2. Prepare 2 tbsp of olive oil, divided.
3. It's 1 small of onion, diced.
4. You need 2 of garlic cloves, minced.
5. You need 1 tsp of cumin, ground.
6. You need 2 tsp of coriander, ground.
7. Prepare 1 tsp of smoked paprika.
8. You need 1/2 tsp of cinnamon, ground.
9. You need 1 of Kosher salt, to taste.
10. You need 1 of Black pepper, to taste.
11. Prepare 2 of Roma tomatoes, roughly chopped.
12. You need 2 cup of chickpeas, cooked.
13. You need 6 cup of water, divided.
14. It's 1 1/2 cup of Israeli couscous.
15. You need 1 tbsp of butter.
16. It's 3 of sprigs fresh mint leaves, roughly chopped.
17. You need 1 1/2 oz of feta cheese, crumbled.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint.. any cuter fall vegetable than an acorn squash? Of course there isn't, which just adds to the reasons why we love this acorn squash stew. The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give this cozy fall dish. Arrange squash halves cut side down on a baking sheet.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. Divide the couscous between two bowls, ladle the stew on top, then finish with mint, remaining olive oil and feta cheese. Enjoy!.

Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing. Home » All Recipes » Moroccan Butternut Squash, Chickpea, and Spinach Stew. Moroccan Butternut Squash, Chickpea, and Spinach Stew. We loved it served over rice, but it would also be delicious over quinoa, steamed greens, roasted vegetables, or cauliflower rice.