Thursday, March 27, 2008

Put it all together!!


Thanks to our great friends (Kirk & Marcy) we now receive Vegetarian Times magazine. I love to cook and enjoy trying new recipes. It isn't always an easy task to accomplish with a new little one who wants to share the kitchen (or at least have me hold her) So, Adam and I usually double team dinner. My goal is to try a new recipe each week. If it gets a thumbs down, you won't see them on the blog. This one definitely got a thumbs up!! It has an Indian flavor and made plenty to have leftovers the next day. Serve with a side romaine/spinach salad and a slice of artisan bread and you'll feel like a gourmet cook. Give it a try and leave a comment so I can hear your results.

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS



2 tbsp olive oil
1 medium carrot, diced (3/4 cup)

1 small onion, diced (1 cup)
1/2 red bell pepper, chopped (1/2 cup)
1 tbsp whole cumin seeds (powdered works too!!)
1 bay leaf, crumbled
2 16-oz cans chickpeas, rinsed and drained( a.k.a. garbanzo beans)
1 32-oz container butternut squash soup
1 1/2 cups couscous (I buy the Near East brand and follow directions on box)


1. Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.

2. Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth. Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.

3. Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork. Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

Serves:6
Prep Time: 30 mins or less

1 comment:

Adam and Tiffany said...

I am going to try this one, I love couscous! Let's do get together sometime! I am going to try the wipes also! What do you think about fenugreek? My lactation specialist recommended it! So I am taking it!