Caroline Wright’s Soup Club: Parsi Squash Stew

Parsi Squash Stew

Makes about 8 bowlfuls (or about 3 quarts)

Once it’s in your bowl, turn up the spice as high as you can take it by adding a sloppy spoonful of sambal oelek.

• 1/4 cup coconut oil

• 1 large onion, chopped

• Kosher salt

• 1 (1-inch) piece fresh ginger, peeled and chopped

• 4 garlic cloves, finely chopped

• 1 1/2 teaspoons ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1/4 teaspoon ground cloves

• 2 bay leaves, fresh or dried

• 1 (14.5-ounce) can diced tomatoes

• 1/2 cup dried chickpeas, soaked overnight

• 1/2 cup mung beans

• 1/2 cup red lentils

• 1 delicata squash (about 1 pound), halved lengthwise, seeds scooped away and composted, and cut into 2-inch pieces (do not peel)

• 4 packed cups fresh baby spinach (3/4 of a 5-ounce container)

• 2 teaspoons cider vinegar, plus more to taste

1) Heat oil in a large, heavy pot over medium heat until hot; add onion and season generously with salt (about 1 teaspoon). Reduce heat and cook slowly until onion is shiny, clear and tender (about 15 minutes). Stir in ginger, garlic, turmeric, coriander, cumin, cloves, and bay leaves. Stir in tomatoes, chickpeas, beans, lentils, squash and 8 cups (2 quarts) water; season generously with salt (about 2 teaspoons). Cover and bring to a boil.

2) Reduce heat and simmer stew, uncovered and without stirring, until chickpeas are just tender (about 1 hour). Stir in spinach gently, taking care not to break apart squash. Stir in vinegar. Season stew with additional salt and vinegar to taste.

Excerpted from Soup Club: 80 Cozy Recipes for Plant-Based Soups and Stews to Share by Caroline Wright (Andrews McMeel, November 2021).