1/4 cup extra-virgin olive oil

1 large onion, chopped

2 large or 4 small carrots, chopped

2 stalks celery, chopped

Kosher salt

Pinch of cayenne pepper

Freshly ground black pepper

4 cloves garlic, minced

1 cup dry red wine

1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes

1 14-ounce can diced tomatoes

2 cups vegetable broth

2 15-ounce cans chickpeas, drained and rinsed

2 sprigs rosemary

2 bay leaves

Chopped fresh parsley, for topping

Bread, for serving

Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it’s time to move it to the oven.)

Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it’s reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.

Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!    https://www.foodnetwork.com/recipes/braised-chickpeas-with-squash-7231436

▢ Greek extra virgin olive oil

▢ Salt and pepper

▢ 4 garlic cloves chopped

▢ 1 teaspoon grated fresh ginger

▢ 5 ½ cups broth divided

▢ 1 teaspoon ground coriander

▢ 1 teaspoon allspice

▢ 1 ½ cup unsweetened half and half or heavy cream, if you like 

▢ Fresh mint for garnish optional

Instructions