Spicy Chickpea Stew
With good bread and a salad, this stew makes an excellent cold-weather lunch or supper.
Source: Martha Stewart Living, February/March February/March 1992
- 1 cup dried chickpeas
- 2 bay leaves
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- Freshly ground pepper
- 2 teaspoons tomato paste
- 2 tomatoes, peeled, seeded, and chopped
- 1 cup cubed butternut squash
- 1 teaspoon red-pepper flakes (optional)
- 1/2 pound fresh spinach, torn into pieces
Soak chickpeas in cold water for at least 4 hours. Drain, put in a medium saucepan, and add water to cover. Add bay leaves. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 2 hours. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain, reserving cooking liquid.
Cook onion and garlic in olive oil over low heat until translucent, about 15 minutes. Add paprika, oregano, pepper, tomato paste, and chopped tomatoes, and cook a few minutes more.
Add chickpeas, squash, and enough cooking liquid to cover. Cook, covered, until squash is tender, about 30 minutes. Add pepper flakes if desired, and adjust seasonings. Remove bay leaves. Stir in spinach, cook until wilted, and serve.