Best Braised Chickpeas With Squash Recipes
CHICKPEA SQUASH POT PIE
This dish is inspired by Molly's braised brisket but made vegetarian...with protein-packed chickpeas instead of beef. She incorporates all the same flavors of her favorite braised brisket dish, including its signature full-bodied red wine heartiness, then makes it extra special by covering it with a za'atar-speckled blanket of crispy phyllo.
Provided by Molly Yeh
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.
- In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.
- Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.
- Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.
- Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.
HARISSA-BRAISED CHICKPEAS WITH FETA
Steps:
- In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
- Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
- When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.
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