I made this recipe from Vegetarian Time’s new cookbook Everything Vegan last night and it was so easy and very yummy. You get so much flavor with very little effort. This would be a comforting meal in the wintertime, but I’ll be making it again and again, year-round.
I modified a few things: The original recipe called for red bell pepper, and they are so expensive right now, I left it out. To add a bit of summer, I tossed in some fresh, white corn that I cut off the cob. I also didnt’ have any cumin seeds, which the original recipe called for, so I just substituted an equal amount of cumin powder and it was fine. I’ve also tweaked the directions a bit.
This serves 6.
2 Tbs. olive oil
2 medium carrots, diced
1 small onion, diced (1 cup
1 Tbs. cumin powder
1 dried bay leaf
2 16-oz. cans chickpeas, rinsed and drained
1 32-oz. container butternut squash soup
1 1/2 cups couscous (unprepared)
Heat oil in over medium heat in a medium skillet or saucepan. Sauté carrot in oil 3 to 5 minutes. Add onion and sauté 3 to 5 minutes more. Stir in cumin.
Purée 3/4 cup chickpeas and 3/4 cup butternut squash soup in blender until smooth. Add to carrot mixture along with remaining chickpeas, soup, and the bay leaf. Simmer 15 to 20 minutes. If the mixture is too thick to simmer, add a little vegetable broth to the pan to thin it out a bit. You don’t want it too soupy though, because this is supposed to be a stew.
While the soup is simmering, place couscous in heat-proof bowl, and add 1 1/2 cups boiling water. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff couscous with fork.
Once the soup is done, remove the bay leaf and season with salt and pepper. Place couscous into your bowls for serving and ladle some stew over the couscous.
picture from vegetariantimes.com