Chilean Chickpea, Artichoke and Squash Stew with Mint Pebre

Instructions

1. 1

   1. Heat a large pot over medium heat with 1 tablespoon olive oil. Add the onion, red bell pepper and a pinch of salt; cook for 6 to 8 minutes until softened. Stir in the garlic and cook 1 minute more.

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   2. Add the sweet paprika, dried oregano, ground cumin and bay leaf. Stir for 30 seconds so the spices release their aroma without burning.

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   3. Add the chopped tomato and cook for 5 minutes, lightly crushing it with the spoon until it forms a juicy base. Pour in the white wine and cook for 2 minutes so the alcohol evaporates.

4. 4

   4. Add the kabocha squash, white rice and vegetable broth. Bring to a gentle boil, reduce the heat and cook partially covered for 20 minutes, stirring from time to time so the rice does not stick.

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   5. Stir in the cooked chickpeas and artichoke hearts. Cook 12 to 15 minutes more, until the squash is tender and the rice is fully cooked. Adjust with salt and black pepper. Remove the bay leaf.

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   6. While the stew finishes, make the pebre: combine the fresh mint, fresh cilantro, red onion, green chili, lemon juice and the remaining tablespoon of olive oil in a bowl. Add a pinch of salt and let it rest for 5 minutes.

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   7. Serve the stew very hot in deep bowls and top each portion with a generous spoonful of mint pebre. For a more rustic presentation, leave a few artichoke pieces visible on the surface.

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   8. If you prefer a gratin-style finish, transfer the stew to an oven-safe baking dish and heat it for 8 minutes at 392°F / 200°C before serving; then add the pebre right at the end.