North African Squash and Chickpea Stew

From the kitchen of Marian Kimball Eichinger

One of the best things about fall and winter are the plethora of squashes that fill our shop aisles, adorn our front steps and brighten our dining room tables. All the different shapes, colors and sizes never fail to amaze and impress me each year. This butternut recipe is one of my favorites - it’s a little bit of heaven in a bowl!
 
In addition to butternut squash, and a plethora of warming spices, this recipe also includes chickpeas and red lentils which add protein and depth. As a vegetarian, this combination draws me in. From a TCM perspective, the winter squash and the chickpeas are sweet and warm, nourish the spleen and stomach energy systems and aid digestion. The warming properties of this dish come from the turmeric, ginger, cinnamon and black pepper. All of these spices warm the body’s interior, making it a perfect dish for the cold weather of winter. The red lentils are slightly cool and tonify the Yin which balances perfectly with the warmth of the spices, peas and squash. Lentils also drain damp from the body. So if you are feeling chilled, bloated, and fatigued, this would be an excellent dinner for you!

Ingredients:

• 2 Tbsp olive oil
• 2 large onions, diced
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• salt and pepper
• 1/2 cup red lentils

• 1 (14oz) can chickpeas, drained and rinsed
• 1 can tomato sauce (or 2 cups homemade)
• a handful chopped parsley
• a bunch of cilantro, chopped
• 1 large butternut or other squash 
• 5 cups vegetable stock
• 1 bay leaf
• 2 oz. orzo or rice

Directions:

1. Heat oil in a large pot over medium heat. Add onions and saute until starting to turn brown. Turn the heat down to medium-low and add the garlic, celery, spices and 1 tsp ground black pepper. Saute for a few minutes. 
2. Now add the red lentils, chickpeas, tomato sauce, parsley and about half the cilantro. Cook over low heat for 15 minutes.
3. Meanwhile, peel and seed the squash and cut into large cubes. Add squash to the pot with the vegetable stock and bay. Cover and simmer gently for about 30 minutes. Add the pasta (or rice) and simmer until it is cooked. Season with salt and pepper.
4. Serve immediately, topping with chopped cilantro.

Download a printable recipe card here.

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