Citrusy Kabocha and Chickpea Stew

AuthorAnn Gaffney
RatingDifficultyBeginner

Want to eat a veggie stew redolent with the Mediterranean flavors of the Middle East? Look no further than my Citrusy Kabocha and Chickpea Stew. It turns simple ingredients like winter squash, chickpeas and potatoes into a deliciously aromatic dish. The recipe calls for dried Persian limes to add a subtle citrus tang, but if you can't get them, no worries, I'm ahead of you. Check out my tips for some easily found alternatives. And if you can wait, this is a dish that will taste even better the next day. Enjoy!

Citrusy Kabocha and Chickpea Stew
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Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 3 tablespoons olive oil
 1 teaspoon cumin seed
 1 cinnamon stick
 1 medium onion diced
 1 small Kabocha (calabsa) squash, washed, seeded and cut into a 1” dice
 4 medium Yukon Gold potatoes, scrubbed, cut into a 1” dice
 1 tablespoon tomato concentrate
 2 teaspoons sweet paprika
 3 cups water or low sodium vegetable broth
 1 can chickpeas, rinsed and drained (See Ann's Tips)
 2 whole cloves garlic smashed and peeled
 1 dried Persian lime, pieced in a couple of places with a sharp knife (see Ann's Tips)
Method:
1

Heat the oil in a 7 quart Dutch oven over a medium high flame. When it ripples add the cumin and cinnamon stick. Cook until the cumin darkens about 1 minute. Add the onions. Sprinkle with salt. Cook stirring until they start to become translucent. Add the kabocha and potatoes. Sprinkle with salt. Cook until the edges of the kabocha start to soften, about 5-8 minutes.

2

Add the tomato concentrate. Cook stirring to coat the veggies. When it starts to catch and caramelize on the bottom of the pan, about 1 minute, sprinkle the vegetables with the sweet paprika. Cook stirring a minute more.

3

Add the water, chickpeas, garlic and dried lime. There should be just enough liquid to almost cover the chickpeas and vegetables. Stir to combine any tomato and paprika that may have stuck to the bottom of pan. Bring to a boil. Cover. Lower the flame to medium low. Cook for 30-40 minutes or until the vegetables are just tender. Push the dried lime against the side of the pan to release the juices inside. Stir to mix. Taste for salt. Let sit for 1 hour

4

Before serving, discard the lime and the cinnamon stick. Reheat. Serve over basmati rice with wedges of lime.

Ann's Tips:

You can use butternut squash instead of kabocha, but it must be peeled.

In step 3, if using homemade chickpeas, add 2 cups to the stew, along with their broth. Top up the stew with just enough stock or water to almost cover the veggies as per recipe.

Persian limes are not everyday items. To get their sharp citrusy tang, you can either replace them in this dish with a couple of 1” strips of lime zest, or a preserved lemon, with its pulp scooped out and discarded.

Citrusy Kabocha and Chickpea Stew. It turns simple ingredients like winter squash, chickpeas and potatoes into a deliciously aromatic dish.

Nutrition Facts

Servings 4

 

Ingredients

 3 tablespoons olive oil
 1 teaspoon cumin seed
 1 cinnamon stick
 1 medium onion diced
 1 small Kabocha (calabsa) squash, washed, seeded and cut into a 1” dice
 4 medium Yukon Gold potatoes, scrubbed, cut into a 1” dice
 1 tablespoon tomato concentrate
 2 teaspoons sweet paprika
 3 cups water or low sodium vegetable broth
 1 can chickpeas, rinsed and drained (See Ann's Tips)
 2 whole cloves garlic smashed and peeled
 1 dried Persian lime, pieced in a couple of places with a sharp knife (see Ann's Tips)

Directions

Method:
1

Heat the oil in a 7 quart Dutch oven over a medium high flame. When it ripples add the cumin and cinnamon stick. Cook until the cumin darkens about 1 minute. Add the onions. Sprinkle with salt. Cook stirring until they start to become translucent. Add the kabocha and potatoes. Sprinkle with salt. Cook until the edges of the kabocha start to soften, about 5-8 minutes.

2

Add the tomato concentrate. Cook stirring to coat the veggies. When it starts to catch and caramelize on the bottom of the pan, about 1 minute, sprinkle the vegetables with the sweet paprika. Cook stirring a minute more.

3

Add the water, chickpeas, garlic and dried lime. There should be just enough liquid to almost cover the chickpeas and vegetables. Stir to combine any tomato and paprika that may have stuck to the bottom of pan. Bring to a boil. Cover. Lower the flame to medium low. Cook for 30-40 minutes or until the vegetables are just tender. Push the dried lime against the side of the pan to release the juices inside. Stir to mix. Taste for salt. Let sit for 1 hour

4

Before serving, discard the lime and the cinnamon stick. Reheat. Serve over basmati rice with wedges of lime.

Ann's Tips:

You can use butternut squash instead of kabocha, but it must be peeled.

In step 3, if using homemade chickpeas, add 2 cups to the stew, along with their broth. Top up the stew with just enough stock or water to almost cover the veggies as per recipe.

Persian limes are not everyday items. To get their sharp citrusy tang, you can either replace them in this dish with a couple of 1” strips of lime zest, or a preserved lemon, with its pulp scooped out and discarded.

Citrusy Kabocha and Chickpea Stew

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