WHEAT BERRIES WITH WINTER SQUASH AND CHICKPEAS
Use wheat berries or spelt for this hearty, nutrient-dense winter dish. The squash will fall apart as it simmers with the wheat berries, adding a sweet flavor to the mildly spicy broth.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat the oil in a large heavy soup pot or Dutch oven over medium heat. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, ground allspice and cayenne. Stir together for about one minute, then add the wheat berries, tomato paste and 4 cups of water. Bring to a boil, and add salt to taste. Reduce the heat, cover and simmer 30 minutes. Add 2 tablespoons each of the parsley and dill or mint, and stir in the winter squash and chickpeas. Bring back to a boil, reduce the heat and simmer for another 45 minutes to an hour until the beans and wheat berries are tender and the squash is beginning to fall apart.
- Uncover the pot, and turn the heat to high so that the liquid returns to a boil. Boil until the liquid is reduced to a syrupy consistency. Remove from the heat, and stir in the remaining herbs. Taste and adjust salt. Serve hot or warm in wide soup bowls.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 9 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 877 milligrams, Sugar 6 grams
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