Chickpea And Winter Vegetable Stew - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1 cup chopped onion
1 cup sliced leek
1/2 teaspoon ground coriander
1/2 teaspoon caraway seed, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 garlic clove, minced
3 2/3 cups vegetable stock, divided
2 cups cubed peeled butternut squash
1 cup sliced carrot
3/4 cup cubed peeled yukon gold potato
1 tablespoon harissa
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 lb turnip, peeled and each cut into 8 wedges (about 2 medium)
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

Preparation

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