Autumn Vegetable and chickpea Saffron Ragout
Course: DinnerCuisine: AmericanDifficulty: Easy18
minutes40
minutesWe love this dish. It is easy, healthy and makes you feel warm all over. Then it was published in Sunset they forgot to mention the chickpeas so I reworked the recipe and sent them the new one. You really can do what you want with this. I think when I make this in the winter months, I might throw in some kale for color and serve with a garnish of fresh herbs and pomegranate seeds. It would make a beautiful presentation. This dish would also make a delicious side with pork or turkey during the holidays and you could omit the butternut squash and use Acorn or Delicate.
Ingredients
2 Tablespoons olive oil
2 yellow onions, diced
2 garlic cloves, peeled and roughly chopped
5 saffron threads, toasted and ground with a mortar and pestle
4 Roma tomatoes (diced) or 1 lg can diced tomatoes (drain some of the juice)
2 dried bay leaves
2 Tablespoons fresh Thyme, chopped and some stems for garnish
1 cinnamon stick
1 1/2 cups dried chickpeas (soaked and prepared before) OR 1 lg can (rinsed) drained chickpeas
1 medium butternut squash
3 Yukon potatoes, skinned and diced
3/4 cup-1 cup chicken or vegetable stock
Kosher salt and fresh ground pepper
garnish with Aleppo pepper and fresh thyme
Directions
- In a large Dutch oven over medium heat, add the olive oil and the onions, cook until soft for about 10 min. Add the garlic and cook 2 minutes more.
- Add the saffron, tomatoes, bay leaves, and thyme, cook for 5 minutes.
- Add the cinnamon stick, butternut squash, potatoes, chickpeas, salt, pepper, and stock. Bring to a boil and let boil for 5 minutes. Reduce the heat to medium low and cover for 30 minutes. The vegetables should be fork tender.
- Serve in warm bowls, with finishing salt and a drizzle of olive oil.
