Chickpea And Winter Vegetable Stew

1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.

2. 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.

3. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

4. 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.

5. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

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Nutrient	Quantity
Total fats	21.2245 g
Protein	100.5964 g
Carbohydrates	454.4369 g
Energy	2363.1391 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5566 g
Water	746.2059 g
Aspartic acid	9.5504 g
Calcium, Ca	559.0086 mg
Lutein + zeaxanthin	2034.2725 g
Fiber, total dietary	65.6736 g
Carotene, beta	23671.7791 g
Niacin	19.152 mg
Vitamin A, RAE	2660.05 g
Arginine	7.4936 g
Riboflavin	1.1001 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	23.7102 g
Sodium, Na	316.1304 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0473 g
Total lipid (fat)	21.2245 g
Manganese, Mn	67.3948 mg
Fructose	6.944 g
Proline	6.0947 g
Fatty acids, total saturated 16:0	2.0073 g
Sucrose	6.8672 g
Choline, total	351.0748 mg
Sugars, total	62.1887 g
Serine	4.868 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.2962 g
Vitamin B-6	3.0706 mg
Selenium, Se	6.1485 g
Ash	16.6621 g
Fatty acids, total saturated 18:1 undifferentiated	4.6048 g
Pantothenic acid	9.7164 mg
Phenylalanine	5.0804 g
Copper, Cu	3.1866 mg
Betaine	0.768 mg
Thiamin	2.3751 mg
Methionine	1.3731 g
Iron, Fe	21.5914 mg
Carbohydrate, by difference	454.4369 g
Phosphorus, P	1431.0784 mg
Folate, total	1925.0692 g
Tocopherol, gamma	0.1248 mg
Lycopene	6904.85 g
Alanine	3.9576 g
Valine	4.2182 g
Fatty acids, total saturated 18:2 undifferentiated	8.8247 g
Glycine	3.838 g
Carotene, alpha	6792.9446 g
Glucose (dextrose)	8.0592 g
Fatty acids, total saturated 14:0	0.0365 g
Zinc, Zn	11.9255 mg
Isoleucine	4.1392 g
Maltose	0.0672 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	9.3828 g
Leucine	6.9123 g
Tocotrienol, alpha	0.0768 mg
Vitamin A, IU	53212.5437 IU
Folate, DFE	1925.0692 g
Tryptophan	1.0865 g
Vitamin C, total ascorbic acid	133.669 mg
Phytosterols	33.9305 mg
Starch	1.8832 g
Tyrosine	2.558 g
Vitamin K (phylloquinone)	92.4104 g
Fatty acids, total saturated	2.3467 g
Histidine	2.4872 g
Fatty acids, total monounsaturated	4.6538 g
Threonine	3.5677 g
Folate, food	1925.0692 g
Cryptoxanthin, beta	9719.1242 g
Vitamin E (alpha-tocopherol)	9.295 mg
Magnesium, Mg	520.8345 mg
Lysine	5.1541 g
Potassium, K	4844.78 mg
Cystine	1.8498 g
Fluoride, F	5.856 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Honey	1.5 1/2	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Onion	1 cup	64	14.944	0.16
Extra virgin olive oil	2 teaspoons	0	0	0
Couscous	1.33 cups	867.3067	178.6052	1.4763
Vegetable stock	3.66 cups	0	0	0
Tomato paste	1.5 1/2	19.68	4.5384	0.1128
Coriander	0.5 teaspoon	2.682	0.4949	0.1599
Garlic Clove	1	4.47	0.9918	0.015
red pepper	0 teaspoon	0.1562	0.0344	0.0017
cumin	0 teaspoon	0.9844	0.1161	0.0585
yukon gold potato	0.75 cup	0	0	0
leek	1 cup	54.29	12.5935	0.267
turnip	1	34.16	7.8446	0.122
flat leaf parsley	0.25 cup	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109
butternut squash	2 cups	126	32.732	0.28
lemon wedge	8	0	0	0
caraway seed	0.5 teaspoon	3.4965	0.524	0.1532
harissa	1 tablespoon	0	0	0