Chickpea and Winter Vegetable Stew Recipe

Name: Chickpea and Winter Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 1 cup chopped onion; 1 cup cleaned and trimmed leek, cut into 1/2-inch slices; 1/2 teaspoon ground coriander; 1/2 teaspoon caraway seeds, crushed; ⅛ teaspoon ground cumin; ⅛ teaspoon ground red pepper; 1 clove garlic, minced; 3 ⅔ cups vegetable stock, divided; 2 cups peeled butternut squash, cut into 1-inch cubes; 1 cup carrot, cut into 1/2-inch slices; 3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes; 1 tablespoon harissa (North African hot sauce, available in specialty stores); 1 1/2 teaspoons tomato paste; 3/4 teaspoon salt; 1 pound turnips (about 2 medium), peeled and each cut into 8 wedges; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained; 1/4 cup chopped fresh flat-leaf parsley; 1 1/2 teaspoons honey; 1 ⅓ cups uncooked couscous; 8 lemon wedges

Servings: persons

2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
⅛ teaspoon ground cumin
⅛ teaspoon ground red pepper
1 clove garlic, minced
3 ⅔ cups vegetable stock, divided
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into 1/2-inch slices
3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
1 tablespoon harissa (North African hot sauce, available in specialty stores)
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 ⅓ cups uncooked couscous
8 lemon wedges

1
Heat oil in a large saucepan over medium-high heat.
2
Add onion and leek; saute 5 minutes.
3
Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly.
4
Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil.
5
Cover, reduce heat, and simmer 30 minutes.
6
Stir in parsley and honey.
7
Remove 2/3 cup hot cooking liquid from squash mixture.
8
Place cooking liquid and remaining 2/3 cup stock in a medium bowl.
9
Stir in couscous.
10
Cover and let stand 5 minutes.
11
Fluff with a fork.
12
Serve with lemon wedges.

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 teaspoons extra-virgin olive oil, 1 cup chopped onion, 1 cup cleaned and trimmed leek, cut into 1/2-inch slices, 1/2 teaspoon ground coriander, and more.

Yes, Chickpea and Winter Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea and Winter Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions