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Winter squash and Chickpea Stew

Winter Squash and Chickpea Stew

I had one of those Costco moments a couple of months ago. I saw an 8-pack of S&W chickpeas and thought - hey that would be a great buy. Six months later and I still have 5 cans left. What to do... What to do... I decided to try a chickpea stew. I also had several winter squashes from our farmer friends on Vashon - Langley Fine Gardens. So I googled for squash chickpea stew and found this great sounding stew from Pinch My Salt. On top of it it used Israel couscous which I happened to have a box but never tried. And I had canned tomatoes - no need to go to the store.

It is super easy to do. The hardest part is cutting and peeling the squash. I used a Kabocha squash and it was so tasty. I only used about a quarter of the squash ~ 2 cups. I used a handful of raisins instead of dried cherries and added a handful of olives. G loves olives and I can usually get him to eat a new dish if it has olives. ;) I also wanted it thicker so I only used 3 cups of liquid instead of 4 cups.

It took just 30 minutes to cook and made a wonderful one-dish dinner. It was so good - I didn't even get a picture! G loved it. Definitely a keeper. Jump over to Pinch My Salt site and give it a try.

Comments (2)

Sounds yummy! I'll have to try it out. One of my favorite tapas in Spain was chickpeas with spinach.

LOL at "Costco moment" - I've had a few of those myself! This sounds delicious.

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