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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Moroccan Chickpea Stew with Spicy Turmeric Couscous

Keller


Ingredients

1 cup Whole-Wheat Couscous
1 cup boiling water
1 tsp ground Turmeric
¼ cup salted cashews
2 teaspoons red pepper flakes, divided
Two 14-oz cans chickpeas
Two 14-oz cans diced tomatoes
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon ground cumin
1 16-oz box butternut squash soup
½ teaspoon cinnamon
¼ teaspoon cayenne pepper


Instructions

In a medium-sized bowl, mix the cashews, turmeric, 1 tsp of red pepper flakes, and whole wheat couscous. Pour the boiling water over the couscous mix and cover. Set aside. Set a large pot or dutch oven over medium-heat. Toast the cumin and cinnamon until fragrant. Add the olive oil and minced garlic and toast until the garlic is golden. Pour in the canned tomatoes and cook for about 10 minutes. Add the chickpeas and butternut squash soup. Season with salt and 1 tsp of red pepper flakes. Add the cayenne pepper. Cook for another 20 minutes until all of the flavors have melded together. Serve the stew over a heaping pile of couscous.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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