My Fave Fall Recipe

Now that it’s finally starting to feel like Fall (in LA), I can think about wearing my sweaters and boots, and best of all - make some of my favorite Fall foods. 

While it’s hard to pick just one favorite, I will have to say, it’s one of my dear friend’s Pamela Salzman’s recipes. 

And, it’s not just my favorite, but a family favorite as well. 

It is so delicious, warm, cozy and filling. 
Everyone in this house is happy when I make it.
Even better, it is full of all things good for us:

Protein from the chickpeas and all the vitamins and goodness from the butternut squash. 
I usually throw organic baby kale in at the end and serve it over brown rice or quinoa…YUM!

I hope you enjoy it as much as my family and I do! 

 

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BUTTERNUT SQUASH AND CHICKPEA STEW

Author: Pamela, inspired by epicurious.com
Serves: 4-6
 
INGREDIENTS
2 Tablespoons unrefined coconut oil or olive oil (I use coconut oil and I really like Barlean’s)
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon sea salt + extra for seasoning at the end
¾ teaspoon ground cumin
½ teaspoon freshly ground black pepper or to taste
½ teaspoon ground coriander
½ teaspoon ground turmeric (feel free to add more if you like it)
½ teaspoon ground ginger
⅛ teaspoon cayenne pepper (optional)
3 cups 1-inch cubes of peeled butternut squash (about 1 ½ pounds)
2 large carrots, peeled and cut into ¾-inch pieces
1 pound fresh tomatoes, peeled, seeded and diced or 14 ounces boxed, drained
2 Tablespoons fresh lemon juice
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
a handful of golden raisins or currants
1 cup chicken stock, vegetable stock or water

INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Add garlic and cook another 1 minute or until fragrant.
Add salt, pepper and all spices to the onions. Sauté for a minute.
Add the squash and carrots and toss to coat with the spices.
Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover. Lower the heat and simmer over low or medium/low heat until squash is tender and flavors have melded, about 40 minutes. Taste for seasoning and add extra salt and pepper as desired.

NOTES
Feel free to stir some spinach or chopped chard leaves in at the end.  Delicious served over quinoa, millet, rice, spaghetti squash or couscous.

Kenzie Gallagher