The temperature has dropped, fall produce is showing up at markets, and I am starting to crave warm and spicy autumnal foods. But there are still so many tomatoes to be eaten! This recipe perfectly blends the summer and the fall, making it a delicious shoulder-season meal. Grilling the squash lends a beautiful, smoky flavor to please carnivores and herbivores alike — but you could roast it as well.
I actually had some delicata squash pop up out of the compost in my garden in my old house. I bought one more from the farmer’s market. You could use any kind of orange winter squash.
This recipe is very flavorful but I think even those who prefer more mild dishes could handle it. As strong and fragrant as the cinnamon will smell, it actually lends just a very subtle touch in the end and works perfectly with the cumin.
Moroccan-spiced stew with chickpeas and grilled squash
Adapted loosely from here, and probably some other recipes for inspiration; there are a lot of google results for “Moroccan squash stew.”
1 lb squash — butternut, acorn, delicata, or even pumpkin
4-6 medium tomatoes, peeled, seeded, chopped
2 cups chickpeas (or one can)
4-5 small red potatoes, peeled and diced
1 medium onion, diced
4 cloves garlic, slivered
1 bunch greens (I used Tuscan kale, but spinach would be find)
A few hot peppers (I had some cayenne but you could use jalapeno, serrano, etc)
2 teaspoons freshly ground cumin
1 cinnamon stick
bunch of coarsely chopped celery, carrot, onion for stock
salt and pepper to taste
For garnish: bunch cilantro, plain yogurt, hot sauce
Quinoa (healthy) or couscous (authentic) for serving
Make the stock: toss a few handfuls of coarsely chopped celery, carrots and onion (I actually freeze celery/carrots in bags for this purpose), plus the cinnamon stick, some dried mushrooms, a few peppercorns, thyme, etc — whatever sounds good in a stock — and cover with water. Simmer until reduced in half, about an hour or so. You will need two cups of stock. Strain and set aside. (NOTE: you can obviously buy pre-made stock, but if you’ve got time, may as well do it yourself).
Peel and seed the tomatoes. I’ve always just blanched them, but recently came across this easier method. Chop them coarsely.
To prepare the squash, peel them, cut in half, scoop out seeds, and grill. They do not need to be fully cooked at this point, just charred. When they are done and cool to the touch, dice them.
Saute the onion in a large pot over low-medium heat for about 10 minutes with the cumin (and cinnamon stick, if you are using premade stock). Add the tomatoes, garlic, chickpeas, potatoes, peppers, and grilled squash. Raise heat to medium-high and cook for another 5-10 minutes or so, until the squash and potatoes are somewhat cooked and the tomatoes are getting saucy. Add the stock. Add the greens. Simmer everything together until it is flavorful and stew-y, about 30-60 minutes (the longer the better!). Check periodically if you need to add more stock.
Add salt and pepper to taste.
When it is done, garnish with cilantro leaves, hot sauce, plain Greek yogurt, etc. Serve over quinoa or couscous.