Steps to Make Perfect Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Perfect Acorn Squash and Chickpea Stew over Couscous with Feta and Mint. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Acorn Squash and Chickpea Stew over Couscous with Feta and Mint, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Acorn Squash and Chickpea Stew over Couscous with Feta and Mint delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Acorn Squash and Chickpea Stew over Couscous with Feta and Mint estimated approx 40 mins.

To begin with this recipe, we must 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 it.

Is there any cuter fall vegetable than an acorn squash? Of course there isn’t, which just adds to the reasons why we love this acorn squash stew. The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give this cozy fall dish. Learn more at www. PeachDish.com

Ingredients and spices that need to be Take to make Acorn Squash and Chickpea Stew over Couscous with Feta and Mint:

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

Steps to make 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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