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---
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ServingSize: 4
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cssclass: recipeTable
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Tag: ["Morrocan", "Easy", "Spicy", "NotYetTested"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating:
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Recipe:
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Courses: "Main dish"
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Categories: "Stew"
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Collections: "North African"
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Source: https://yummybeet.com/2016/09/28/harissa-squash-chickpea-stew-with-crispy-kale-chips/
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PreparationTime:
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CookingTime: 30
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OServingSize: 4
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Ingredients:
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- 2 Tbsp extra-virgin olive oil
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- 3 Tbsp harissa paste
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- 1 creamy-fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2-inch cubes
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- 1 whole onion, diced
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- 2 cloves garlic, minced
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- 2 cups cooked chickpeas (from 1 (19 oz.) can)
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- 2.5 cups water
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- 0.5 cup orange juice
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- 2 pinches salt
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- 0.5 bunch curly kale, de-stemmed and torn
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- 1 tsp extra-virgin olive oil
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---
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-HarissaSquashChickpeastewEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-HarissaSquashChickpeastewNSave
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# Harissa, Squash & Chickpea stew
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1. Preheat oven to 425ºF.
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2. In a large pot, heat oil and harissa over medium heat. Once fragrant, add squash, onion and garlic; sauté for 8 minutes. Add chickpeas, 2 cups water, orange juice and season with salt. Bring to a boil, reduce to a simmer, cover and cook, stirring once or twice, for 15 minutes, until squash is tender. Add additional water if a thinner consistency is desired. Adjust seasoning.
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3. Meanwhile, on a large rimmed baking sheet or two medium baking sheet, massage kale with oil and salt. Spread into a single layer (no layering, or they will not crisp). Roast for 5 minutes, toss, roast for 5 more minutes, toss, and roast for an additional 5 to 10 minutes, or until all chips are fully crisped. Turn off oven and leave oven door ajar with kale chips up to 15 minutes (optional; this ensures they’re very dry if making ahead).
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4. To serve, ladle stew into bowls and garnish with a mound of kale chips. Enjoy immediately. |
