Braised Chickpeas With Squash Recipes
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.
BRAISED CHICKPEAS WITH SQUASH
Girl Meets Farm host Molly Yeh celebrates Rosh Hashanah with a vegetarian dish inspired by braised brisket.
Provided by Molly Yeh
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
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!
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- Heat oil over medium-high heat in large oven-proof skillet. Brown chicken on all sides, about 5 min. Transfer chicken to a plate.
- Drain all but 1 tbsp (15 mL) oil from skillet. Reduce heat to medium and cook leeks and garlic in skillet until golden, about 3 min. Add squash, broth and thyme. Reduce heat to medium-low. Return chicken to skillet, partially covering with squash. Cover and cook until squash is tender and chicken is cooked through, about 20 min.
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- Put the onion, garlic, ginger and chilli in a food processor, and pulse a few times until very finely chopped but not pureed, scraping down the sides of the bowl as you go. Add the coriander, and pulse a couple of times more, just to mix through.
- On a medium-high flame, heat two tablespoons of oil in a large, heavy-based cast-iron pot with a lid. Add the onion mixture and cook for about four minutes, stirring occasionally, then stir in the cumin, cinnamon, dates and tomato paste, and cook for a minute more, or until fragrant. Add the drained chickpeas, carrots, bay leaves, bicarbonate of soda, 1.2 litres water and a good grind of black pepper, and bring to a boil, skimming off any froth that comes to the surface. Cover and bake for two hours, or until the chickpeas are very soft and the sauce has turned thick and rich. Stir in the lemon juice and two teaspoons of salt, then leave to cool for about 10 minutes.
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- Heat oven to 400°F. Toss together squash, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper on a rimmed baking sheet.
- Remove 1 clove from garlic head; peel, halve, and reserve clove for bread. Slice remaining garlic head in half crosswise. Combine chickpeas, ⅓ cup of the oil, ½ teaspoon of the salt, and remaining ½ teaspoon pepper in a 2-quart baking dish. Nestle halved garlic head, cut side down, into chickpeas.
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- Place bread on rimmed baking sheet. Spoon some of the oil from chickpea dish onto each bread slice. Bake at 400°F until edges are golden and toasted, 8 to 10 minutes. Rub toasted bread with reserved garlic clove. Top toasts evenly with mashed squash, pesto, and chickpeas. Squeeze roasted garlic cloves from skin, and divide among toasts.
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