Butternut Squash Tomato and Chickpea Ragout with Kale and Couscous
Ingredients
- Extra-virgin olive oil
- 1 large yellow onion, coarsely chopped
- 2 garlic cloves, minced
- 2 red jalapeno or serrano chiles, stemmed, seeded, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 small butternut squash, peeled, seeded, cut in 3/4 inch cubes - about 4 cups
- 3 1/2 cups chicken stock, divided
- 1 14 ounce can crushed plum tomatoes with juice
- 1 15 ounce can chickpeas, drained and rinsed
- Salt
- 3 cups kale leaves, tough stems removed, torn in pieces
- 2 cups couscous
Instructions
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