How to Make Speedy Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Hello everybody, it is me again, Dan, 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. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular 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. Prepare olive oil, divided
3. Take onion, diced
4. Take garlic cloves, minced
5. Prepare cumin, ground
6. Make ready coriander, ground
7. Get smoked paprika
8. Get cinnamon, ground
9. Take Kosher salt, to taste
10. Prepare Black pepper, to taste
11. Take Roma tomatoes, roughly chopped
12. Take chickpeas, cooked
13. Make ready water, divided
14. Get Israeli couscous
15. Make ready butter
16. Take sprigs fresh mint leaves, roughly chopped
17. Prepare 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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