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’s me, Dave, welcome to our recipe site. 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 food recipes. For mine, I am going to make it a little 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 favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started 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 that.

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

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