Girl Meets Farm host Molly Yeh celebrates Rosh Hashanah with a vegetarian dish inspired by braised brisket.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 2 large or 4 small carrots, chopped
- 2 stalks celery, chopped
- Kosher salt
- Pinch of cayenne pepper
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 sprigs rosemary
- 2 bay leaves
- Chopped fresh parsley, for topping
- Bread, for serving
Instructions
- Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it’s time to move it to the oven.)
- Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it’s reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.
- Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 407 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 14 g |
| Sugar | 12 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 1122 mg |
Reviews
This was a huge hit for a group of friends coming over for dinner. Did not miss meat at all, it was very filling and satisfying!
Absolutely delish! It has a complex flavor that was a complete surprise! Made it for a dinner that my vegan daughter was attending (along with the regular food) and the rest of the guests ate it as well!
Amazingly delicious! Healthy and easy to make yet backed with so much flavor.
This was pretty good. I cooked my own chickpeas and added some chunked raw chicken when the tomatoes were added (for the hubby) and cooked it on top of the stove. I also added the chickpeas the last hour because they were pretty soft already. It could have used more liquid for my taste.
Loved this recipe! It is so flavorful, and even better next day. So much depth to the sauce! Hubby loves meat so added some stew beef, mushrooms for me. Did put in crock pot on low all day instead of oven. Can’t go wrong-it’s definitely a keeper!
Outstanding. “Meaty” flavor. Made it last night for my vegan daughter and we both loved it. She had her’s with rice, I had mine with bread. Both ways were perfect. This one, for sure, will be added to my binder.
Easy to make, very tasty. If you want it a bit spicier add an additional pinch of cayenne!
I am shocked by how much my family and I love this recipe. I will definitely be making again! I used tomato paste instead of diced tomato, and the flavor was rich and yummy. Served over a sweet potato and butternut squash puree. Perfect for a cool fall day!
Made it exactly like the recipe said except I used fresh thyme instead of rosemary. Very tasty. The color was not as deep red as picture indicated. Will try crushed tomatoes instead of diced next time to see if tomato taste is more intense.This is a keeper.