Chilean Toasted Chickpea Stew with Squash, Spinach and Warm Orange Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the squash with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, until tender with browned edges.

2. 2

   While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, cumin, oregano, and half of the merken; cook 1 minute more.

3. 3

   Add the drained chickpeas to the pot and sauté for 4 to 5 minutes so they take on color and flavor. Add half of the diced tomatoes and cook for 2 minutes, lightly crushing some of the chickpeas to give the stew body.

4. 4

   Pour the vegetable broth into the pot, stir well, and simmer over medium heat for 10 minutes. Add the roasted squash and cook 5 minutes more so the flavors come together.

5. 5

   Add the fresh spinach and cook for 2 minutes, just until wilted. Adjust with the remaining salt and black pepper to taste.

6. 6

   For the warm orange pebre, combine in a small skillet the remaining tomato, green chili, cilantro, orange juice, orange zest, apple cider vinegar, the remaining tablespoon of olive oil, and the rest of the merken. Warm over low heat for 2 minutes, without boiling, so it stays fragrant and lightly warm.

7. 7

   Serve the stew hot in deep bowls and finish each portion with spoonfuls of the warm orange pebre and toasted pumpkin seeds on top.