Fast Guide to Homemade Tasty Acorn Squash and Chickpea Stew over Couscous with Feta and Mint

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To cook an unforgettable Acorn Squash and Chickpea Stew over Couscous with Feta and Mint, below are the components needed:

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

After preparing the materials, next you are ready to make your 5-star Acorn Squash and Chickpea Stew over Couscous with Feta and Mint by following the guidances on this section:

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!.

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

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