Chickpeas and farro add a measure of protein to this hearty vegan main course that won’t scare off the non-vegans at the table. The mildly curried stew is served in a tasty roasted winter squash bowl which makes for a dramatic presentation.
Ingredients:
- 3 small squash such as acorn or delicata (about 5 inches round or 6 inches long if oblong), cut in half through the stem and seeded
- 1 tablespoon olive oil, plus more for roasting squash
- Salt and freshly ground pepper
- 2 cups farro
- 1 box (4 cups) vegetable stock
- 1/2 medium onion, chopped
- 2 cloves garlic, crushed
- 1 small (7-ounce) can tomato sauce
- 1/2 pound small fingerling potatoes, cut into bite-sized pieces
- 2 (15-ounce) cans chickpeas, with liquid
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder
Directions:
Preheat oven to 400 degrees F.
Rub cut side of squash with a drizzle of olive oil and salt. Roast, cut side down, on a parchment-lined baking sheet. Roast until a sharp knife pierces squash with little resistance, about 25 minutes.
Cook farro in vegetable stock per package instructions. Drain, season with salt to taste, and set aside.
Add 1 tablespoon oil to a medium pan over medium heat. Saute onion until softened and translucent, about 5 minutes. Add garlic and continue cooking for another minute. Add tomato sauce and cook for another 5 to 7 minutes to allow the sauce to thicken. Add potatoes, chickpeas (including can liquid), cumin, curry and salt, and pepper to taste.
Simmer for 25 minutes, stirring occasionally, or until potatoes are tender and the stew has thickened. Taste for seasonings and adjust as desired.
To serve, fill each squash half with farro and top with stew.
Tip: All of the elements of this dish can be prepared ahead and reheated just prior to serving.
