This recipe was inspired by a recent Jamie Oliver post espousing the benefits of making a big batch of food with basic ingredients that can then be modified throughout the week.
Jamie prefers jarred chickpeas for superior flavour, available at Harris Teeter and Whole Foods or your local Italian Deli.
This veggie stew comes together quickly and then you let the flavours develop in the oven for an hour and a half.
Serve on it's own in a bowl for dinner with some grated cheese on top, use it as a side for chicken or fish, add a sausage or two, or, for a Spanish twist, add some cured chorizo and new potatoes, or throw in some curry paste and serve over rice with chutney and raita, or throw an egg on top for a Shakshuka, or...............the possibilities are endless 😂
Ingredients to make a large batch/Adjust accordingly to suit your needs
1 Butternut squash-I used a smaller Delicata squash
1 lb Mushrooms-I used shiitake, but white buttons or crimini will do
4 orange/red Bell peppers-I used a poblano, and some Jimmy Nardellos from our local farmers market
4 Onions cut into large chunks - I used leeks
2 cloves garlic, sliced
1 large can plum tomatoes (or 2 small)
Black olive Tapenade
2 Tbsp red wine vinegar
2 Tbsp Olive Oil
2 jars garbanzos-I used some large Judeon beans as well as tinned garbanzos. Any other white bean will work: butter beans, cannellini...
Method
Set the oven on 350°-400°F.
Cut the squash in half, lengthwise, de-seed, brush with olive oil, sprinkle with salt, and place on rack in the oven for about 30 minutes.
Meanwhile, slice and saute the shrooms in a large dutch oven until golden brown and they've given up their moisture. No oil yet, I know, seems weird but just go with it unless your pan starts turning black, like mine did, then feel free to add the oil!
Cut the peppers into chunks and throw into the pot along with the onions . Still he uses no oil in an attempt to char the veg for maximum flavour. Season with salt and pepper.
Add the tapenade, red wine vinegar and stir.
Add the canned tomatoes, sauce and all, and break up the tomatoes with your hands. Then add 2 tbsps olive oil and the garlic.
Add the beans, with the juice, and two small cans worth of water to the pot and bring to a simmer.
Place the roasted squash on top of the casserole and push down slightly until just the top is exposed.
Place back in the oven and let reduce for 1½ hrs.
Break up the squash into large chunks with a spoon, season to taste and serve.
Freeze leftovers, or modify each night until gone!
