butternut squash and chickpea stew

If you are entertaining guests this holiday season who have food allergies or other dietary restrictions this stew could be a great thing to whip up to accommodate them but is also good enough for all to enjoy.  There is no wheat, dairy, or meat which seem to be the main three things that people are allergic to or just avoid altogether.  (While I respect the vegetarian diet and often choose/prepare meatless options for myself I like bacon way too much to ever give up meat.  But I digress.)

This stew starts with toasting some fragrant spices on your stove.  After they are properly toasted you grind them up in a spice mill/coffee grinder or go old-school with a mortar and pestle and smoosh them to a fine pulp using a little elbow grease.  Then you mix those spices with a little olive oil, lemon juice, cayenne pepper, and crushed garlic.  This is called Harissa and it will bring a whole lot of flavor to whatever you’ve got going on in your kitchen.

Butternut squash gets peeled and chopped into small pieces and roasted in the oven.  There are onions, more garlic, chickpeas, canned tomatoes, carrots and parsley.  They all combine together to make a great fall stew that is hearty and comforting and filling and a bit spicy.

This is total guilt-free food, as a friend of mine would say.  You can eat as much as you like and know that you are putting good stuff (mostly vegetables!) into your body.  And better yet, your gluten-free sister and your vegan cousin along your meat-loving uncle can all enjoy it.  Together.

Chickpea and Butternut Squash Stew (from www.marthastewart.com)

  • 1 medium butternut squash, cut into 1 ½-inch irregularly shaped pieces (about 6 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 medium onions, chopped (about 2 ½ cups)
  • 8 large cloves garlic, finely chopped
  • ¼ cup finely chopped flat-leaf parsley stems
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 medium carrots, cut into ¾-inch cubes or irregular shapes
  • 2 ½ cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
  • 1 can crushed tomatoes (28 ounces)
  • 4 teaspoons Harissa (see recipe below), or more to taste
  • ½ cup flat-leaf parsley leaves, roughly chopped

Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 ½ tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.

In a large skillet or pot, warm remaining 1 ½ tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.

Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining ½ cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

Harissa (from www.marthastewart.com)

  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole caraway seeds
  • 1 teaspoon cayenne pepper
  • 1 clove garlic, crushed in garlic press
  • 2 tablespoons lemon juice (from 1/2 lemon)
  • Large pinch sea salt
  • ¼ cup extra-virgin olive oil

Warm a skillet over a medium flame. Add cumin, coriander, and caraway seeds. Toast, shaking pan, until seeds are fragrant, about 3 minutes. Grind in a spice grinder until fine.

Place ground spices in a bowl, and add cayenne, garlic, lemon juice, and salt. Stir in olive oil until smooth.

Cook’s Note: Harissa can be refrigerated in a sealed glass jar for 1 month.

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