Couscous with pumpkin gravy and chickpeas

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

This Moroccan-style butternut squash and chickpea stew can be served as a main course or a side dish. Ras el hanout and cinnamon imbue it with a warming, sweet-spicy flavor, dried apricots add a touch of fruity sweetness, and fresh mint, parsley, and lemon juice add a pleasant refreshment. Serve with couscous or rice for a delicious vegetarian dish rich in fiber and protein. Serve with roasted meat or baked chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chickpeas and couscous

1 can (425 g) canned chickpeas, rinsed
3 tbsp. l. olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
1 can (425 g) canned diced tomatoes
1.5 tsp. ras el hanout seasonings
1 cinnamon stick, broken in half
3 cups lightly salted chicken broth
0.5 cups chopped dried apricots
1 small butternut squash, peeled and cut into 2.5cm pieces (about 1 kg)
1 package (150 g) of baby spinach
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
Juice of half a lemon
For serving: hot couscous or rice

Ras el Hanout dry spice mix

1 cinnamon stick
2 pieces of galangal
1 tbsp. ground ginger
8 allspice berries
8 white or green cardamom seeds
1 teaspoon of anise
1 teaspoon freshly grated nutmeg
1 teaspoon lavender
2 small pieces of orris root
5 dried rose buds
4 whole cloves
6 turmeric fruits
A pinch of mace
1/2 tsp ground cayenne pepper
Grind all ingredients

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, butternut squash, spinach, chickpeas, tomatoes, parsley, mint, cinnamon, dried apricots

Cooking the dish according to the recipe:

Heat olive oil in a medium dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout, and cinnamon and cook until the tomato juices thicken, about 3 minutes. Add the broth, dried apricots, pumpkin, and chickpeas, and a pinch of salt and black pepper. Bring to a simmer and cook until the pumpkin is tender, about 25 minutes.
Add the spinach and cook until wilted, about 3 minutes. Remove from heat and stir in the mint, parsley, and lemon juice. Remove the cinnamon stick and season with salt and pepper to taste. Serve with hot couscous or rice.

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