Pampas Chickpea Stew with Seared Roast Beef, Roasted Pumpkin, and Parsley Lemon Gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Spread on a tray and roast for 25 minutes, until tender and browned at the edges.

2. 2

   While the squash roasts, pat the roast beef cubes dry with paper towels and season them with 1 teaspoon salt, black pepper, and 1 teaspoon sweet paprika.

3. 3

   Heat a large pot over medium-high heat with 1 tablespoon olive oil. Sear the roast beef in batches for 5 to 7 minutes total, until nicely browned on the outside. Remove and set aside.

4. 4

   In the same pot, lower to medium heat and add the remaining tablespoon of olive oil. Add the onion, red bell pepper, and leek. Cook for 8 minutes, stirring, until the vegetables are soft.

5. 5

   Add 4 minced garlic cloves, the remaining sweet paprika, ground cumin, dried oregano, and the bay leaf. Cook for 1 minute until fragrant.

6. 6

   Pour in the white wine and scrape the bottom of the pot with a wooden spoon. Cook for 2 minutes so the alcohol partially evaporates.

7. 7

   Add the crushed tomato, hot beef stock, and cooked chickpeas. Return the roast beef to the pot, stir well, and bring to a gentle boil.

8. 8

   Lower the heat, cover partially, and cook for 30 minutes, stirring occasionally, until the beef is tender and the stew is slightly thickened.

9. 9

   Add the roasted squash and cook 5 more minutes to blend the flavors without breaking it up completely. Adjust with the remaining salt and black pepper to taste. Remove the bay leaf.

10. 10

    For the gremolata, combine the fresh parsley, 2 finely chopped garlic cloves, lemon zest, and 1 tablespoon lemon juice in a small bowl.

11. 11

    Serve the stew very hot and finish each portion with a spoonful of gremolata on top.