I know I’ve been posting a lot of soupy, stewy things to scoop over grains lately. My instinct is to apologize for the repetition, but this blog showcases the stuff I’ve been eating in real time, and lately, these are the meals that work. They’re easy to prepare, one-dish, and so long as I’ve got some sort of grain or pita or bread to serve them with, they make for a few nights of nutritious eating.
So…looking forward to more variety soon. But at this hectic moment, sorry not sorry for the soupy stuff 😉
This meal was happily inspired by my friend Jodi’s delicata squash stew with chickpeas + quinoa. I saw it when she originally posted it and bookmarked it. It’s taken me longer than a year to create something along the same lines, but the fact that the dish has been on my mind for that long speaks volumes.
It didn’t disappoint. I love the combination of tender, sweet delicata, firm chickpeas, and a soupy, curried broth. Jodi’s version uses quinoa, which I’d love to try next time, and kale; I used baby spinach instead, just because it’s what I had, but the quick cooking time was a nice bonus.
The dish is wonderful with millet, rice, or quinoa, but I also tried some of the leftovers with homemade naan (I use this recipe), and that was a winning combination, too. Speaking of, the leftovers keep nicely for at least a couple days, and I think the flavor only intensifies as time goes by.
The yogurt or cashew cream is an optional touch, but I love how creamy everything gets when it’s stirred in. Here’s to simple, flavorful, nourishing, and soupy suppers.
I’m in the midst of trying to get my graduate thesis off the ground and hoping to wrap up some work projects before I visit some dear friends next week. Fingers crossed for gentle productivity! I’ll see you all for the roundup this weekend. If you’re in the Northeast, stay warm and cozy today.