Braised Chickpeas With Squash Food

HARISSA-BRAISED CHICKPEAS WITH FETA

Steps:

• In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
• Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
• When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
• Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
• Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
• Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
• Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.

SOY-BRAISED VEGETABLE JJIM (KOREAN VEGETABLE STEW)

Steps:

• Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.
• Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.
• Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.

BRAISED CHICKPEAS WITH SQUASH

Steps:

• Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it's time to move it to the oven.)
• Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it's reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.
• Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!