Pumpkin Ragout with Chickpeas
by Editorial Staff
Pumpkin and chickpeas are the perfect base for a hearty and nutritious vegetarian stew that warms up with its flavor and aroma when it’s gray on a rainy day. Use canned chickpeas in cooking to shorten the cooking time, as well as butternut squash, which harmoniously complements the spice of the whole dish with its sweet taste. The stew is first cooked on the stove and then stewed in the oven so that all the flavors and aromas of its ingredients become close friends. Serve with fresh crispy bread and enjoy.
Cook: 2 hours 30 mins
Servings: 6
Ingredients
- 1/4 Art. extra-virgin olive oil
- 1 large onion, chopped
- 2 large or 4 small carrots, chopped
- 2 celery stalks, chopped
- Pinch of cayenne pepper
- 4 garlic cloves, minced
- 1 tablespoon. dry red wine
- 1 small butternut squash (approx 0.5 kg), peeled and cut into 4 cm cubes
- 1 can (400 g) canned chopped tomatoes 2 tablespoon vegetable broth
- 2 cans (425 g each) canned chickpeas, rinsed
- 2 sprigs of rosemary
- 2 bay leaves
- Chopped fresh parsley, for serving
- Bread, for serving
Directions
- Preheat oven to 175 ° C. In a large cauldron over medium heat, heat the olive oil until it starts to shimmer. Add chopped onions, carrots, celery, and a pinch of salt and fry, stirring occasionally, until tender, for 10-12 minutes (or alternatively, you can cook in a regular saucepan and then transfer to a baking dish when it’s time to put the dish in the oven ).
- Add cayenne pepper, a little freshly ground black pepper, and garlic to the cauldron and fry for another minute until the aroma begins. Pour in the wine and cook until it is half evaporated, 3-4 minutes. Add pumpkin, tomatoes, broth, chickpeas, rosemary, and bay leaf; mix everything.
- Cover the pot with a lid, place in the oven and simmer until the chickpeas and pumpkin are tender for about 2 hours. Remove bay leaves and rosemary sprigs from the saucepan before serving. Sprinkle with parsley, serve with bread and enjoy!
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