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1
Drain the chickpeas, put them in a medium pot, and add water to cover by 1 1/2 inches. Add the onion, cinnamon stick, chile, olive oil, and a generous pinch of salt. Bring to a boil, reduce the heat to maintain a simmer, and cook gently until the chickpeas are tender, about 45 minutes. Taste for salt. Remove from the heat and allow the chickpeas to cool completely in the cooking liquid.
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2
Salt
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3
1/2 pound carrots
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4
1 pound baby turnips
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5
1 1/2 pounds butternut squash
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6
4 tablespoons olive oil
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7
1 teaspoon cumin seeds
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8
1 teaspoon coriander seeds
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9
A pinch of saffron threads
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10
1/2 teaspoon ground turmeric
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11
1/8 teaspoon cayenne pepper
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12
1 large onion, peeled and diced
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13
2 celery stalks, diced
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14
One 14-ounce can whole tomatoes
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15
2 cloves garlic, peeled and chopped
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16
1 teaspoon freshly grated ginger
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17
Preheat the oven to 400u00b0F. Bring a large pot of water to a boil and season with a generous amount of salt. Peel and halve the carrots and cut on the diagonal into 1-inch segments. Trim the turnips and cut into halves or quarters. Cook the carrots and turnips in separate batches until just tender, about 5 minutes. Spread the vegetables on a baking sheet to cool at room temperature.
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18
Peel and seed the squash, and cut into 1-inch chunks. Put the squash on a baking sheet and drizzle with 1 tablespoon of the olive oil, and toss to coat evenly. Spread the squash out on to an even layer, season with salt, and roast in the oven until tender, about 15 to 20 minutes. Set aside at room temperature.
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19
Lightly toast the cumin seeds, coriander seeds, and saffron, and grind to a powder with a mortar and pestle or in a spice grinder. Add the turmeric and cayenne, and stir to combine.
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20
Warm a large straight-sided skillet over medium heat. Add the remaining 3 tablespoons of olive oil, followed by the onion, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally. Drain the tomatoes and cut into 1/4-inch dice. Add the tomatoes to the skillet and cook for 2 minutes or until the vegetables are tender. Add the spices, garlic, and ginger, and cook for 2 minutes more. Add the chickpeas and the cooking liquid, and bring to a simmer. Add the squash, carrots, and turnips. At this point, there should be a nice amount of broth in the pan-like a chunky soup. In not, add water as necessary. Taste for salt, and simmer for 5 minutes. Serve with couscous or rice, and pass a bowl of
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21
at the table.
