Perfect for a cool fall evening, this dish is similar to chili but with a Mediterranean twist. Keep this make-ahead meal warm in a slow cooker, or serve immediately as
a side, or a main dish with a fried egg on top. Labneh takes the longest to prepare and can be made up to 1 week in advance.
- Cook Time
- Prep Time
- 3 tablespoons kosher salt
- 1 pound dried chickpeas, or 1 (15-ounce) can chickpeas
- ½ onion
- 1 bay leaf
- 12 ounces whole-milk Greek yogurt
- Pinch of kosher salt
- ¼ teaspoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon za'atar seasoning
- 2 medium red onions, cut into thin wedges
- 3 cups peeled and cubed pumpkin or butternut squash
- Extra virgin olive oil
- Pinch of crushed red pepper
- 3 garlic cloves, thinly sliced
- 1 cup reserved chickpea cooking water
- 1 cup tomato purée (not sauce)
- 10 pitted dates, sliced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Kosher salt
- Freshly cracked black pepper
- Garnish: labneh, fried egg, pumpkin seeds, and chopped parsley
1. If using canned chickpeas, move to stew instructions. In a very large bowl, dissolve
3 tablespoons of salt into 4 quarts of water. Add dried chickpeas and soak for 8 to 24 hours. 2. Drain chickpeas, and place in a large pot with onion and thyme. Cover with water by 3 inches. Bring to a boil, then lower heat and cook at the lowest simmer for 1 hour, or until chickpeas are cooked through.
3. Cool chickpeas. Discard thyme sprigs and onion. Remove 1 cup of cooking liquid; set aside.
4. Store chickpeas in their cooking liquid; drain when ready to use.
1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.
2. Stir to combine yogurt, salt, and lemon juice. Spoon yogurt mixture into the cheesecloth-lined strainer. Fold layers of cheesecloth over to cover yogurt completely.
3. Transfer yogurt to the refrigerator for 12 to 24 hours. In 12 hours, the yogurt mixture will have thickened into standard labneh; in 24 hours, it will thicken into an extra-stiff labneh.
4. Transfer to a serving bowl. Store, covered, in the refrigerator for up to 1 week.
1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Toss onions and pumpkin with extra virgin olive oil, salt, and pepper. Roast in a 400°F oven for 30 to 40 minutes, or until onions are dark brown and pumpkin is soft and caramelized.
3. Heat a large sauté pan, lightly coated with extra-virgin olive oil, over medium heat.
4. Add red pepper and garlic. Cook for 1 to 2 minutes, or until garlic has softened. Add chickpeas, chickpea water, tomato purée, dates, cumin, coriander, cinnamon, roasted onions, and pumpkin. Cook, stirring occasionally, for 15 minutes, or until mixture is thick and flavors have melded.
5. Serve with a dollop of labneh, a fried egg, chopped parsley, and toasted pumpkin seeds.