Meatless Monday Recipe

Butternut Squash and Chickpea Stew with Couscous

Serves 6

 Ingredients

• 2 Tbs. olive oil
• 1 medium carrot, small dice (3/4 cup)
• 1 small onion, small dice (1 cup)
• 1/2 red bell pepper, small dice (1/2 cup)
• 2 cups medium diced Butternut Squash
• 1 teaspoon ground cumin
• 1 ½ teaspoon curry power
• ¼ teaspoon cayenne pepper
• 1 bay leaf, crumbled
• 1 16-oz. cans chickpeas, rinsed and drained
• 24-oz. vegetable broth
•  2 tablespoons Tomato Paste
• Pinch nutmeg
• Salt & Pepper to taste
• 1 1/2 cups couscous
• 1 ½ cup Water

Directions

1. Heat oil in saucepan over medium heat. Sauté carrot in oil 3 to 5 minutes, or until softened. Add onion and bell pepper, butternut squash and sauté 3 to 5 minutes more, or until soft. Stir in cumin, curry, cayenne pepper and bay leaf.

2. Add the vegetable broth, tomato paste, chickpeas and nutmeg to the saucepan stirring occasionally. Simmer 15 to 20 minutes. Season with salt and pepper to taste.

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 couscous with fork. Divide couscous among 6 shallow bowls. Ladle chickpea stew around couscous in each bowl.