Stewy harissa chickpeas with winter squash from Good Things by Samin Nosrat. The recipe is also available online here.
The sweetness of the squash, warm harissa and spices, earthy beans and bright sherry vinegar and lemon come together perfectly in this recipe and with very little effort. I used honeynut squash cut in wedges since they were so small and used Rancho Gordo Royal Coronas instead of chickpeas as I had some ready to go. I unintentionally omitted the olive oil added with the stock and didn’t miss it.
Per the serving suggestions, I added a few cubes of the marinated feta, also from the book but it wasn’t really necessary and with all the flavors in the stew, I didn’t really taste the marinade.
