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

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
  1. Get 1 small acorn squash, peeled and cubed
  2. Take 2 tbsp olive oil, divided
  3. Get 1 small onion, diced
  4. Get 2 garlic cloves, minced
  5. Prepare 1 tsp cumin, ground
  6. Make ready 2 tsp coriander, ground
  7. Make ready 1 tsp smoked paprika
  8. Prepare 1/2 tsp cinnamon, ground
  9. Get 1 Kosher salt, to taste
  10. Make ready 1 Black pepper, to taste
  11. Get 2 Roma tomatoes, roughly chopped
  12. Take 2 cup chickpeas, cooked
  13. Make ready 6 cup water, divided
  14. Take 1 1/2 cup Israeli couscous
  15. Make ready 1 tbsp butter
  16. Get 3 sprigs fresh mint leaves, roughly chopped
  17. Take 1 1/2 oz feta cheese, crumbled

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. 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.

Instructions to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
  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!

The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give this cozy fall dish. Add enough cooking oil to lightly coat the pan. Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. This is a great and very easy recipe.

So that is going to wrap this up for this exceptional food acorn squash and chickpea stew over couscous with feta and mint recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!