I had one of those Costco moments a couple of months ago. I saw an 8-pack of S&W chickpeas and thought – hey that would be a great buy. Six months later and I still have 5 cans left. What to do… What to do… I decided to try a chickpea stew. I also had several winter squashes from our farmer friends on Vashon – Langley Fine Gardens. So I googled for squash chickpea stew and found this great sounding stew from Pinch My Salt. On top of it it used Israel couscous which I happened to have a box but never tried. And I had canned tomatoes – no need to go to the store.

It is super easy to do. The hardest part is cutting and peeling the squash. I used a Kabocha squash and it was so tasty. I only used about a quarter of the squash ~ 2 cups. I used a handful of raisins instead of dried cherries and added a handful of olives. G loves olives and I can usually get him to eat a new dish if it has olives. 😉 I also wanted it thicker so I only used 3 cups of liquid instead of 4 cups.

It took just 30 minutes to cook and made a wonderful one-dish dinner. It was so good – I didn’t even get a picture! G loved it. Definitely a keeper. Jump over to Pinch My Salt site and give it a try.