Squash, Chickpea and Barley Stew
3/4 Dried Chickpeas
1 Cup Dried Barley
2 1/2 Pounds Butternut Squash, peeled, seeded and cut into 1 inch cubes
2 Carrots, peeled and sliced
1 Red Onion, chopped
4 Cups Vegetable Broth
1/2 Cup Red Wine
2 Tablespoons Tomato Paste
1 Tablespoon Fresh Ginger, peeled and minced
1 1/2 Teaspoons Ground Cumin
1 Teaspoon Salt
1/4 Teaspoon Saffron
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Cilantro
1/4 Cup Lime Juice
1/2 Cup Roasted Unsalted Peanuts, chopped
|Cooked chickpeas and barley|
1. Place chickpeas in a large pot and cover with water. Heat to boiling, then reduced heat to a good simmer. Cook for an hour. Add the barley and enough water to cover. Cook on medium until chickpeas and barley are almost cooked. Return heat to high and boil out most of the water.
2. Add the squash, carrots, onion, broth, and wine to the pan. Heat should be on medium. Dissolve the tomato paste into the broth. Add the spices. Cook 1 hour at a simmer.
3. Turn off heat and add the cilantro, lime juice and peanuts.
Goes well with Spinach Salad
Pairs well with 2014 Domaine Cheveau Pouilly Fuisse
Soundtrack Jim Byrnes - St. Louis Times