Obsidian/03.03 Food & Wine/Harissa, Squash & Chickpea stew.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	Morrocan Easy Spicy NotYetTested	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Stew North African https://yummybeet.com/2016/09/28/harissa-squash-chickpea-stew-with-crispy-kale-chips/ 30 4	2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 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 1 whole onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.) can) 2.5 cups water 0.5 cup orange juice 2 pinches salt 0.5 bunch curly kale, de-stemmed and torn 1 tsp extra-virgin olive oil

Parent:: @@Recipes, @Main dishes

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Harissa, Squash & Chickpea stew

 

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Ingredients

 

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Instructions

 

1. Preheat oven to 425ºF.

 

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.

 

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).

 

4. To serve, ladle stew into bowls and garnish with a mound of kale chips. Enjoy immediately.