Chickpea-Tomatillo Stew


Bundle up with a bowl—chef Shayne Nunes offers a winter recipe that borrows layers of flavor from hot-weather climes. Roasted tomatillos make the base, followed by Israeli couscous, tropical coconut milk and spices like cumin, coriander and cayenne. A squeeze of fresh lime finishes the dish for a stew that’s better than a sweater when it comes to staying warm.


Servings: 5


  • 2 teaspoons canola oil
  • 3/4 pounds tomatillos, quartered
  • 2/3 cup carrots, diced
  • 2/3 cup leeks, sliced
  • 2/3 cup celery, sliced
  • 2 2/3 tablespoons garlic, chopped
  • 1 1/3 cups V8 vegetable juice
  • 1 (16-ounce) can chickpeas, drained
  • 1 (16-ounce) can diced tomatoes
  • 2/3 cup couscous
  • 1 cup coconut milk
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2/3 cup water
  • salt
  • pepper
  • 4 teaspoons fresh lime juice


  1. In a large pot, heat the canola oil on high and add the tomatillos to brown on all sides.
  2. When the tomatillos are well browned, add the carrots, leeks and celery to caramelize, then add the garlic to brown.
  3. Deglaze the vegetables with V8 and add the chickpeas, tomatoes, couscous, coconut milk and spices. Stir to combine.
  4. Add the water and allow the stew to reduce for about 20-30 minutes, or until the couscous is tender. Season with salt and pepper.
  5. Whisk in the fresh lime juice, and adjust the seasoning to taste. Serve the stew immediately or cool it in an ice bath.

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