winter squash, carrot, and chickpea stew with quinoa
Sometimes I walk into my kitchen and wonder, what the heck am I going to do with all these squash? And carrots? And this cabinet full of precariously stacked spice jars that tumble out sometimes? Then a recipe like this comes along and answers all three of these questions. We followed it, more or less, and added chickpeas (aka garbanzo beans or “hehehe butt beans!” according to me and my cousin Brenda 20 years ago) because I think a little protein is in order, unless you want to be hungry again in like an hour. If you scroll through the hundreds of reader reviews and comments on the Bon Appetit/Epicurious recipe you’ll find other good ideas, like doubling the amount of spices in the stew (necessary), adding currants or raisins to the quinoa, and using broth instead of water.
