5 pot squash chickpeas Recipes

butternut squash (about 1 1/2, lbs.), yellow zucchini or 2 green zucchini, spanish onion, thinly sliced, vegetable stock, chickpeas, drained and rinsed, sultana raisin, granulated sugar, butter, ground ginger, salt, ground pepper, turmeric, couscous, chopped fresh parsley

chickpeas, drained, fat carrot, peeled and thickly sliced, rich chicken or vegetable stock, pumpkin or butternut squash, peeled and cut into 1-inch chunks, green beans, trimmed and cut into 1-inch lengths, slightly underripe pears (such as anjou), peeled, cored and cut into 1-inch chunks, coarse salt and freshly ground pepper, olive oil, garlic cloves, chopped, a handful of blanched almonds, onion, chopped, sweet paprika (not smoked ), ripe tomatoes, finely chopped, saffron threads, crumbled and steeped in a few spoonfuls of hot stock for fifteen minutes, red wine vinegar, or more to taste, fresh mint, crusty bread and butter for serving (you can also easily serve this over rice or couscous)

frozen stewing lamb or 1 (3 lb) package lamb shoulder or 1 (3 lb) package stew beef chunks or 8 skinless chicken thighs, bone-in, garlic cloves, onions, ground cumin, paprika, ground ginger, cinnamon, allspice, salt, hot red chili pepper flakes or 1/4 tsp cayenne pepper, chunks carrots, chunks of peeled squash or 3 cups potatoes, condensed chicken broth or 1 cup chicken bouillon, pitted green olives (optional), chickpeas, drained and rinsed (optional)

peeled butternut squash, cut in 1 inch chunks, boneless skinless chicken thighs, fat trimmed, cut in 1 inch chunks, red bell pepper , cut into 1 inch pieces, salsa, diced tomatoes, raisins, cumin, minced garlic, salt, ground cinnamon, chickpeas, rinsed, chopped fresh parsley