the taste space

Italian Stew with Winter Squash and Chickpeas

Posted in Mains (Vegetarian) by janet @ the taste space on February 21, 2011

When I posted my favourite recipes from 2010, I found it amusing that phoo-d astutely pointed out that I love chickpeas. I knew I liked them, but it wasn’t until I noticed that 4 recipes had chickpeas, that some of my most memorable meals have involved these nutty gems. As I delve into more meals that focus on vegetables, beans and whole grains, chickpeas and other beans have become more prominent in my kitchen. I have also been trying to integrate more nutrient-packed foods into my meals, spurred mainly by these vegetable ratings.

I was obviously tickled pink when I found this spin on Italian minestrone with chickpeas, butternut squash, kale, red pepper and tomatoes in Moosewood Restaurant Cooking for Health. Oh, and carrots, too. A rainbow for the soul: every ingredient is chock-full of nutrients. Adapted, slightly, from this recipe, this is a mix of superfoods simmered in a basil-thyme broth. A splash of red wine vinegar at the end is an important part to lighten the dish.  The flavours worked really well together, creating a light, healthy and hearty stew.  I didn’t even serve it with a grain, it was that filling. This was a cheery, warm hug during a dreary winter.

This is my submission for this month’s My Kitchen, My World, featuring Italian cuisine, and E.A.T. World for Italy.

Italian Stew with Winter Squash and Chickpeas

3 cups chopped onions
1 1/2 tsp salt
2 tbsp olive oil
6 cloves of garlic, minced
1/2 tsp ground coriander
1/2 tsp thyme
1 tsp basil
1/4 tsp black pepper, or to taste
2 cups water
2 cups cooked chickpeas, or 19 oz can, rinsed and drained
2 cups chopped butternut squash
28 oz can diced tomatoes, undrained
1.5 cups chopped carrots
1 cup diced red bell pepper
5 cups chopped kale (not stems)
2 tsp red wine vinegar

1. Saute onions and salt over medium heat for 12-15 minutes until onions are soft and beginning to caramelize.

2. Stir in garlic and spices. Stir a bit.

3. Add water and all of the vegetables except the kale. Cover and simmer for 15 minutes or until vegetables are tender.

4. Add kale and simmer 5-10 minutes, until kale is tender but still bright green.

5. Adjust seasoning. Stir in wine vinegar.

Serves 6-8.

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16 Responses

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  1. Dawn said, on February 21, 2011 at 7:08 AM

    That is too funny. I love chickpeas too so great choice! Makes me wonder what I post a lot of.

  2. Priti said, on February 21, 2011 at 7:17 AM

    Looks very gud n colourful ….

  3. Phoo-d said, on February 21, 2011 at 9:22 AM

    What a color packed dish! I love all your chickpea recipes and have so many bookmarked to try. This sounds like a terrific warm-your-soul combination.

  4. Priya said, on February 21, 2011 at 3:12 PM

    Wat a catchy,filling and hearty stew..

  5. Joanne said, on February 21, 2011 at 3:28 PM

    I SO almost made this last week. Came thisclose. You and I…we think so alike!

    It was SO fun hanging out with you yesterday! I hope you and Rob have a safe trip home and come visit NYC again soon!

    • Rob said, on February 21, 2011 at 7:50 PM

      Go go garbanzos go~~~

      It was fun meeting you, too, Joanne! We’ll definitely be back, someday. We hope you can come to Toronto sometime, too!

  6. Monique said, on February 21, 2011 at 9:22 PM

    I love the Moosewood Cookbooks. Thanks for this cool adaptation – looks and sounds delicious!

  7. foodblogandthedog said, on February 22, 2011 at 10:10 AM

    I love chickpeas too, and beans. I think if I had to pick a favourite it would be the butter bean. No soup/stew is complete without a legume!!

  8. Priya (Yallapantula) Mitharwal said, on February 22, 2011 at 2:28 PM

    Looks healthy and delicious.

  9. Priya Sreeram said, on February 23, 2011 at 12:27 AM

    looks hearty & very comforting !

  10. River (Wing-It Vegan) said, on February 23, 2011 at 8:42 PM

    So colorful! It’s like a plate-ful of delicious energy! Welcome to EAT World! Thank you for playing! :)

  11. Ashley said, on March 31, 2011 at 11:41 PM

    I really need to check out that Moosewood cookbook! Thanks for the link to the vegetable ratings. Knowing that certain vegetables or foods (like blackstrap molasses – I didn’t realize how much calcium and iron it had!) are good for me definitely makes me happier to eat them. And then eventually I like them haha.

  12. Ashley said, on March 31, 2011 at 11:48 PM

    Woah okay I was just reading more in detail about the vegetable ratings and some of them seem really strange?!? Like beets are amazing for you yet they were rated below potatoes?? And it’s interesting that spaghetti squash is rated so low whereas other squash like pumpkin are rated so high – I guess because pumpkin is much darker in colour and therefore vitamins.

    • Saveur said, on April 1, 2011 at 4:32 PM

      Yeah, it all depends what your criteria are for judging. Rob was not impressed that broccoli was not as high. But the list definitely made me reevaluate vegetables like eggplant, zucchini and mushrooms… and has me wanting to add way more leafy greens to my diet instead. :)

  13. […] Italian Stew with Winter Squash and Chickpeas […]

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