Chickpea and Winter Vegetable Stew Recipe (2024)

I would ease up on the cooking time if you like some bite in your vegetables. I did 20mins and that was already too long.

So simple and delicious on a chilly evening! Be sure to prep the veggies ahead of time since it all cooks so quickly. Simmer for closer to 20 minutes for a little crunch still left to the veggies. I added Israeli couscous to the soup pot and let it cook there for the last few minutes.

A yellow yam, has potato like consistency. It is not as sweet as a Sweet potato.

This is just a recommendation to NOT add the couscous into the stew at the end of cooking as another person suggested. I tried this and the couscous completely took over and turned it into a couscous mash. Still yummy, but no longer a stew. Follow the recipe and keep them separate. I do agree with the suggestions to cook for closer to 20 mins.

Vegetarians in our family enjoyed this stew as well as all the carnivores; we serve it with a baguette.

After reading these comments, I set my timer for 15 minutes, tasted after about 12 minutes. The vegetables were done. They would have been mush had I simmered them for 30.

A keeper! We added I cup more stock and some fried veggie sausages, served it over fresh spinach for something green, which wilted perfectly in the bowl.

So do the couscous and squash mixture stay separate and are then served side by side?

Delicious. Half recipe of vegs with entire small butternut squash,also included one can chickpeas. Parsnip, no turnips or red pepper.--half spices. Served on orzo. Leftovers--looking forward.

Don't use a combination of frozen root vegetables and creamer potatoes. The former will be mush while the latter are still not cooked. Ask me how I know. ;)

It calls for couscous, not quinoa.

Extremely bland and not worth the effort.

Used rutabaga and parsnips instead of parsnips and potatoes so no honey was needed! Just put 1/2 cup pearl couscous directly in soup at the end. Very good

I cooked the couscous separately as directed, but when combined with the stew in a bowl, still soaked up all of the liquid. Would cut back on the amount of couscous or add more stock.

Agree with everyone who said the recipe is delicious as is. The balance of flavors is subtle in an almost magical way. Before adding the sweetener I tasted the stew and it was slightly bitter and salty. I thought there was no way I could save it - but after adding the sweetener parsley and lemon the flavor balance was perfect. I didn’t have leeks so I subbed shallots. Didn’t have honey so I subbed maple syrup. Crushed fennel seeds instead of caraway. Parsley instead of cilantro. Perfection.

Didn’t have harissa so used ras el hanout. They are completely different but the stew turned out really well.

Couldn’t find harissa or caraway, so put a japanglish twist on it with a combo of Worcestershire sauce, soy sauce, sweet chili sauce, and celery seed. Omitted the squash and still delicious.

Delish! We substituted fennel for the parsnips (just because that was what was in the fridge). We also substituted sriracha because we didn’t have harissa. Perhaps because we live at 8000 ft elevation we needed the full 30 minutes of simmering for nicely cooked veggies. Don’t hesitate to double it and don’t forget the lemon!

really love this recipe - couldn't get turnips so used parsnips.but the biggest vegan substitution for me was to use beyond meat steak tips instead of the garbanzos. this made the dish a real throwback kind of beef stew in vegan form. i browned them first then deglazed with a bit of red wine vinegar.

fabulous - for our vegetarian household, i added beyond steak seared tips and some grated ginger. the store didn't have turnips so i used parsnips. really nice touch using the broth to cook the couscous. this will be in the regular rotation for sure.

For all these stews that call for a pasta, subbing a grain often works great. Quinoa for couscous, barley for pastina, that sort of thing. Makes the whole thing not only healthier, but better tasting, in my opinion.Strongly agree with others about veggies needing less cooking time than indicated.

The subtle flavours were a pleasant surprise. I used butter beans instead of chick peas and added preserved lemon as a garnish to compliment the North African flavours, and toasted sunflower seeds for some texture. Looking forward to the leftovers!

I am not sure if this is the place to ask for help but I put in a can of Rotel tomatoes just to give it a kick and it's too much of a kick! The stew hasn't been ruined but if there is a 'cure' for taming the heat, can someone please share it? The base is delicious....

Delicately flavored, lightning fast, delicious! Brought water to the boil first, added carrots, when water returned to the boil, set the timer for 1 minute. Added the peas, cooked for the 1 minute recommended, then drained and shocked the vegetables under cold water. That way, veggies kept a crisp-tender texture. Will make this again and again!

I didn’t have chick peas so subbed lentils. I’ve never cooked with cumin and coriander in such infinitesimal amounts. 1/4 tsp? I put close to a TBL of each. Skipped the honey. Squash adds sweetness as do the gilfeather turnips. With added spices it was a lovely soup.

I used Besar Seasoning instead of the Coriander/Cumin/Caraway and whoa. Amazing. Turnips weren't available in my area so just increased the other veggies. so Good!

Completely agree re cooking it for less time unless you really like mushy veggies. We didn't have any Harissa and so we used chipotle paste; we didn't have turnips so we used more carrots; and we didn't have caraway so we used cumin. It was tasty! Perfect for the cold dreary night. We paired it with rosemary bread, which was a bit much starch for my liking considering the soup already had potatoes and couscous, but I certainly didn't complain!

Made this tonight. Added spinach and omitted harissa. Just lovely. Will definitely make again.

Lovely flavor, simple enough to whip up in a pinch! 20 minutes of cooking left the potatoes a bit mushy. Required at least 4 cups of liquid, possibly more. Recommend serving the stew atop the couscous rather than mixing the two together. Will definitely cook again!

Great flavor! I used some of the trimmings from leek, carrot, along with a few other veggies to make my own stock( NYT recipe) and used it in this recipe which was so delicious. My only tiny comment is that I’m not sure what a medium turnip is but 1/8 was still too big so it wasn’t cooked when the other veggies were ready. Next time I’ll cut them smaller. This is a wonderful dish!