Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, acorn squash and chickpea stew over couscous with feta and mint. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. 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 that.
The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:
- Prepare acorn squash, peeled and cubed
- Make ready olive oil, divided
- Get onion, diced
- Make ready garlic cloves, minced
- Make ready cumin, ground
- Prepare coriander, ground
- Prepare smoked paprika
- Take cinnamon, ground
- Prepare Kosher salt, to taste
- Make ready Black pepper, to taste
- Make ready Roma tomatoes, roughly chopped
- Take chickpeas, cooked
- Get water, divided
- Prepare Israeli couscous
- Prepare butter
- Prepare sprigs fresh mint leaves, roughly chopped
- Get 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 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 you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
