Braised Chickpeas with Squash

Girl Meets Farm host Molly Yeh celebrates Rosh Hashanah with a vegetarian dish inspired by braised brisket.
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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 6 servings
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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


  1. 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.)
  2. 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.
  3. 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!