Da landen auf den ersten Blick völlig unscheinbare Dinge in einem Topf – Kürbis, Karotten, Kichererbsen, Tomaten –, die sich später auf dem Teller als etwas durch und durch Großartiges entpuppen: Das Spiel der Konsistenzen – weicher Kürbis, knackige Mandeln – und Aromen – süße Rosinen, feine Schärfe und die perfekte Dosis Kumin, führt zu dem Gefühl, sich und seinem Körper etwas sehr, sehr Gutes zu tun. Obendrein ist dieses Essen vegan; der Planet hat also auch etwas davon. Zu guter Letzt lässt sich der Eintopf prima vorbereiten – zum Beispiel, indem man Kichererbsen, Kürbis und Harissa am Vortag kocht. Charlotte

ORIGINALREZEPT von Amy Chaplin: Spicy Chickpea Stew and Quinoa Pilaw with Sultanas and Almonds
Serves 6

I often turn to this meal when I’m looking for a tasty, rich and satisfying dinner to serve guests. When accompanied by Labneh, Quick Pickled Red Cabbage and some steamed greens, you will have a scrumptious, colourful feast. This stew gets its heat from the Harissa paste stirred in at the end; you can stir in more or less, depending on how spicy you want the dish. Here I use my own Harissa; it’s very fast to make and lasts for months in the fridge.

Note
I highly recommend that you cook your own chickpeas for this stew. The flavour of home-cooked chickpeas is worth the effort, and the cooking liquid adds a nice body to the stew as well. You will need about 190 g of dried chickpeas to end up with 400 g  of cooked chickpeas. If you want to use canned chickpeas, you will need about two 425 g cans. Make sure you drain and rinse them thoroughly before using. And use water in place of chickpea cooking liquid.

Ingredients
1 butternut squash, peeled, deseeded and cut into 1.8 cm triangular pieces (about 840 g)
3 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
2 onions, diced
8 large garlic cloves, finely chopped
10 g finely chopped parsley stems
1½ teaspoons toasted ground cumin
1 teaspoon paprika
3 carrots, roll cut into 1.2 cm pieces
240 ml chickpea cooking liquid or filtered water
800 g chopped tomatoes
400 g cooked chickpeas
3 to 4 teaspoons Harissa, or to taste
20 g chopped parsley leaves, plus more to garnish

Preparation
1. Preheat oven to 200ºC . Line a baking tray with baking parchment and add butternut squash. Add 1½ tablespoons of the olive oil, sprinkle with ½ teaspoon salt and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 minutes. Stir and continue roasting for another 10 to 15 minutes or until browning and cooked through. Remove from oven and set aside.

2. Warm remaining 1½ tablespoons olive oil in a large pan over medium heat. Add onions and sauté for 5 minutes or until golden. Stir in garlic and cook 3 minutes more. Add parsley stems, cumin, paprika and ½ teaspoon salt; cook for 1 to 2 minutes. Stir in carrots and 240 ml chickpea cooking liquid (or water) and bring to the boil over high heat. Cover pan, reduce heat to low and simmer for 10 to 12 minutes or until carrots are cooked.

3. Add tomatoes and chickpeas. Raise heat and bring up to a simmer; re-cover pan, reduce heat to low and cook for 10 more minutes. Stir in Harissa paste, chopped parsley leaves and roasted squash; simmer uncovered for another few minutes to allow flavours to meld. Season to taste and serve warm.

ORIGINALREZEPT von Amy Chaplin: Quinoa Pilaf with Sultanas and Almonds
Serves 6

Cooking quinoa with sultanas gives the grain a delicate, sweet taste and an added burst of flavour. The almonds deliver crunch and great contrast to the dish – feel free to use toasted pistachios or walnuts in their place.

Ingredients
250 g quinoa, washed and soaked 12 to 24 hours in 960 ml filtered water
420 ml filtered water
½ teaspoon sea salt
60 g unsulphured sultanas
50 g toasted almonds, chopped

Preparation
Rinse and drain quinoa. Place in a 2-litre pan and add filtered water, salt and sultanas. Bring to the boil over high heat. Cover pan, reduce heat to low and cook for 15 minutes or until all water is absorbed. Remove from heat and let sit for 5 to 10 minutes before fluffing with a fork. Add almonds and mix gently to combine. Serve warm.

ORIGINALREZEPT von Amy Chaplin: Harissa
Makes about 80 ml

Harissa is a spiced hot chilli sauce that originated in Tunisia and is widely used in Morocco and Israel. You can find many variations: some are super spicy, some more fragrant with a good kick from cayenne pepper. When I’m in the mood for something’s spicy and flavoursome, I stir a little into lentil soups or bean stews; I love it best in Quinoa with Roasted Summe Vegetables and Harrisa Marinade.

Harissa keeps well for up to two months in the fridge, or if you leave out the lemon juice, it will keep almost indefinitely – just bring it up to room temperature and stir the lemon juice in when you’re ready to use it.

Ingredients
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon caraway seeds
2 teaspoons ground paprika
½ teaspoon cayenne pepper, or more to taste
1 garlic clove, crushed
1/8 teaspoon sea salt
60 ml extra virgin olive oil
1 tablespoon fresh lemon juice

Preparation
Warm a small to medium frying pan over medium heat. Add cumin, coriander and caraway seeds; toast seeds, stirring continuously, for 2 minutes or until fragrant. Transfer to an electric spice grinder and grind until fine. Place ground spices in a bowl then add paprika, cayenne, garlic, salt, olive oil and lemon juice. Stir until smooth. Store in a sealed glass jar in the fridge for up to two months, or as mentioned above, leave out the lemon juice for storing indefinitely.