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Chickpea and Winter Vegetable Stew
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup (½-inch) slices leek
  • ½ teaspoon ground coriander
  • ½ teaspoon caraway seeds, crushed
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground red pepper
  • 1 garlic clove, minced
  • 3 ⅔ cups Simple Vegetable Stock, divided
  • 2 cups (1-inch) cubed peeled butternut squash
  • 1 cup (½-inch) slices carrot
  • ¾ cup (1-inch) cubed peeled Yukon gold potato
  • 1 tablespoon harissa
  • 1 ½ teaspoons tomato paste
  • ¾ teaspoon salt
  • 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
  • 1 (15 ½-ounce) can chickpeas (garbanzo beans), drained
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 ½ teaspoons honey
  • 1 ⅓ cups uncooked couscous
  • 8 lemon wedges
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