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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites food recipes. For mine, I’m gonna make it a little 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 easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Take 1 small acorn squash, peeled and cubed
  2. Make ready 2 tbsp olive oil, divided
  3. Make ready 1 small onion, diced
  4. Take 2 garlic cloves, minced
  5. Take 1 tsp cumin, ground
  6. Make ready 2 tsp coriander, ground
  7. Take 1 tsp smoked paprika
  8. Prepare 1/2 tsp cinnamon, ground
  9. Make ready 1 Kosher salt, to taste
  10. Prepare 1 Black pepper, to taste
  11. Take 2 Roma tomatoes, roughly chopped
  12. Take 2 cup chickpeas, cooked
  13. Take 6 cup water, divided
  14. Make ready 1 1/2 cup Israeli couscous
  15. Prepare 1 tbsp butter
  16. Take 3 sprigs fresh mint leaves, roughly chopped
  17. Prepare 1 1/2 oz feta cheese, crumbled
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!

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