stewy harissa chickpeas with winter squash

• portioner: 4 TO 6

Ingredienser

1 onion, finely diced

3 Tbsp extra virgin olive oil

3 cloves garlic, sliced

2 Tbsp tomato paste

2 to 3 Tbsp mild harissa paste

1 tsp ground cumin

3/4 tsp ground ginger

1/4 tsp freshly ground black pepper

Pinch of cinnamon

3-1/2 cups drained cooked chickpeas

1-1/2 lbs winter squash, such as honeynut, peeled, seeded, cut into 1-inch cubes (about 4 cups)

2-1/4 cups chicken stock

1/2 cup extra virgin olive oil

1 bay leaf

1 Tbsp aged sherry vinegar

Lemon, for garnish

Cilantro, parsley, or dill, for garnish

Vejledning

In a medium Dutch oven over medium heat, soften a finely diced onion and a pinch of salt in 3 tablespoons of extra-virgin olive oil, about 10 minutes. Move the onion to the edges of the pot and add 3 sliced garlic cloves, 2 tablespoons tomato paste, and 2 to 3 tablespoons mild harissa paste and cook until the garlic is fragrant and the oil is orangey red, about 2 minutes. Stir in 1 teaspoon ground cumin, 3/4 teaspoon ground ginger, 1/4 teaspoon freshly ground black pepper, and a pinch of ground cinnamon and allow to bloom until fragrant. Add 3-1/2 cups drained cooked chickpeas and stir to coat.

Add 1-1/2 pounds peeled, seeded Honeynut or other winter squash cut into 1-inch cubes (about 4 cups), 2-1/4 cups Chicken Stock, 1/2 cup extra-virgin olive oil, 1 bay leaf, 1 tablespoon aged sherry vinegar, and a generous pinch of salt. Bring to a boil, then reduce to a simmer. Taste and adjust the seasoning with salt. Cover and cook at a gentle simmer, stirring occasionally, until the squash and chickpeas are very soft, 35 to 40 minutes.

Garnish with a squeeze of lemon and a showering of chopped cilantro, parsley, or dill.

Serve with crusty bread or Fluffy Pita Pockets, Marinated Feta or Marinated Goat Cheese, and Garlic and Herb Labne.

Notater

Feel free to leave out the squash here for a less wintry vibe. If you do, consider folding in A Cup golden raisins instead.

Recipe from good things, by samin nosrat.