Recipe of Ultimate Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, acorn squash and chickpea stew over couscous with feta and mint. One of my favorites food recipes. This time, I’m gonna 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 current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 it.

The ingredients needed to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:

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