Harissa, Squash, and Chickpea Stew with Crispy Kale Chips

Ingredients:

Stew

  • 2 Tbsp extra-virgin olive oil

  • 3 Tbsp harissa paste

  • 1 (2–3 pound) creamy-fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2-inch cubes

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 cups cooked chickpeas (from 1 (19 oz.) can)

  • 2 to 3 cups water

  • 1/2 cup orange juice

  • salt, to taste

Kale Chips

  • 1/2 bunch (4 cups) curly kale, de-stemmed and torn

  • 1 tsp extra-virgin olive oil

  • salt, to taste

Instructions:

  • Preheat oven to 425ºF.

  • In a large pot, heat oil and harissa over medium heat. Once fragrant, add squash, onion and garlic; sauté for 8 minutes. Add chickpeas, 2 cups water, orange juice and season with salt. Bring to a boil, reduce to a simmer, cover and cook, stirring once or twice, for 15 minutes, until squash is tender. Add additional water if a thinner consistency is desired. Adjust seasoning.

  • Meanwhile, on a large rimmed baking sheet or two medium baking sheets, massage kale with oil and salt. Spread into a single layer (no layering or they will not crisp). Roast for 5 minutes, toss, roast for 5 more minutes, toss, and roast for an additional 5 to 10 minutes, or until all chips are fully crisped. Turn off the oven and leave the oven door ajar with kale chips up to 15 minutes (optional; this ensures they’re very dry if making ahead).

  • To serve, ladle stew into bowls and garnish with a mound of kale chips. Enjoy immediately.