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Winter squash (pumpkin) and kimchi chickpeas

Servings 6

Ingredients

  • extra virgin olive oil
  • 4 garlic cloves, smashed and peel removed
  • 900 g winter squash / pumpkin such as honey nut or butternut, peeled, seeds removed and cut into 2-3 cm (1-inch) chunks
  • sea salt and black pepper
  • 375 ml vegetable stock
  • 2 (15.5-ounces / 440g) cans chickpeas, drained
  • 200 g vegan cabbage kimchi, roughly chopped (no need to drain)
  • 1 to 2 tablespoons gochujang paste, to your liking
  • 30 g nutritional paste or grated cheese
  • 200 g vegan or dairy feta, crumbled, for serving (optional)
  • chopped coriander or parsley leaves, to serve
  • bread, for serving
US Customary - Metric

Instructions

  • Heat a large Dutch oven on medium high heat. When hot, add 2-3 tablespoons of olive oil and then the smashed garlic, and allow that to sizzle for 30-45 seconds until fragrant. Add the squash/pumpkin and season with ½ teaspoon of salt and lots of black pepper. Pour in ½ cup water. Cover, reduce heat to medium and cook for 10 minutes.
  • Uncover and stir the squash/pumpkin and garlic to break everything up. If it looks dry, add another 1/4 cup of water. Cover again and cook until the squash/pumpkin is completely tender, about 5 minutes. Uncover and stir again until it’s roughly mashed. Add the vegetable stock, chickpeas, kimchi and gochujang and stir to combine. Cover and simmer for another 5 minutes, to allow the flavors to meld.
  • Stir in the nutritional yeast (or cheese). Season with salt and black pepper.
  • Top with feta (if using), and herbs and eat as is as a stew or with bread on the side.

Notes

Other legumes would work too so try cannellini or butterbeans.
The Winter squash could easily have been thinned down with more stock/water and tossed with pasta (this was my original idea and I encourage you to try it). 
A note, this makes a pretty big portion which is by design because I love leftover pumpkin. This is what I did with leftovers: I blended it up (add a bit more water if has thickened up) and then heated it with grated cheddar cheese, added pasta and it turned into a pumpkin-y Mac and cheese. Big hit!