Friday, January 8, 2010

Butternut Squash and Chickpea Stew with Israeli Couscous — Pinch My Salt

Note * learn from my mistake, where it says four can tomatoes, I am thinking it is not four cans but four tomatoes. I did not put the dried fruit in mine and wished I did not put the cinnamon stick in it either. It was still pretty good.
Butternut Squash and Chickpea Stew with Israeli Couscous — Pinch My Salt:

I got this recipes from one of my foodblogs I belong to, it looked so good I had to post it and i will make it this week and post some pictures. Go on over to Pinch my Salt and checkout her blog.

Butternut Squash and Chickpea Stew with Israeli Couscous
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2-inch piece of cinnamon stick
4 canned whole tomatoes
1/2 preserved lemon, pulp removed, rinsed, and minced*
1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
1 15-ounce can chickpeas, drained and rinsed
4 cups chicken or vegetable stock**
1/4 teaspoon crushed red pepper
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish
Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro if desired.
Yield: 4 – 6 servings"

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