Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and seed 1½ pounds winter squash, then cut the resulting approximately 1 pound flesh into ½-inch cubes. Refrigerate any unused squash from a larger purchase.

2. 2.

   Peel and dice 6 ounces yellow onion. Peel and finely chop 2 garlic cloves. Drain and rinse 1 (15-ounce) can garbanzo beans. Squeeze ½ lemon to obtain 1 tablespoon juice and set the juice aside.

3. 3.

   Heat 2 tablespoons extra-virgin olive oil in a medium heavy pot over medium heat. Add the diced onion and ½ teaspoon extra-fine sea salt; cook for 6 minutes, stirring occasionally, until softened.

4. 4.

   Add the chopped garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon ground paprika
   • ⅛ teaspoon cayenne pepper, optional

   Stir for 30 seconds, until fragrant.

5. 5.

   Add the prepared squash, drained garbanzo beans, 1 (14.5-ounce) can diced tomatoes with their juices, 1¼ teaspoons extra-fine sea salt, and 1½ cups water. Bring to a boil, then reduce the heat and partially cover. Simmer for 18–22 minutes, stirring occasionally, until the squash is easily pierced with a fork.

6. 6.

   Mash a few spoonfuls of squash and chickpeas against the side of the pot to thicken the broth. Stir in the prepared lemon juice.

7. 7.

   Ladle into two deep bowls, distributing the squash and chickpeas evenly, and serve hot.

Want more detail? See the temperature guide.