Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Serves 6 to 8
- 1 medium butternut squash, cut into 1 1/2-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 1/2 cups)
- 8 large cloves garlic, finely chopped
- 1/4 cup finely chopped flat-leaf parsley stems
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 3 medium carrots, cut into 3/4-inch cubes or irregular shapes
- 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
- 1 can crushed tomatoes (28 ounces)
- 4 teaspoons harissa paste, or more to taste
- 1/2 cup flat-leaf parsley leaves, roughly chopped
- Preheat oven to 375°F. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 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 1/2 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 1/2-cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.
Got questions about this article or any other garden topic? Go here now to post your gardening ideas, questions, kudos or complaints. We have gardening experts standing by to help you!