Baharat Kabocha Stew

Baharat lends depth and aromatics to a simply prepared vegan stew. Leaving the rind (which is edible and delicious) on kabocha squash helps the pieces keep their shape, and fregula (a toasted Sardinian pasta similar to couscous), adds body and textural contrast.

Author

Christian Leue

Servings

8

Category

Soup

Ingredients

• 3 Tbsp olive oil
• 1 large onion, peeled and chopped
• 4 tsp Baharat
• 1 small kabocha (3 pounds), scrubbed thoroughly
• 4 inch piece of kombu seaweed*
• 2/3 cup fregula‡
• Salt, to taste
• Optionally, cumin
• Optionally, fresh lemon

Directions

1. In a large soup pot over low heat add the olive oil, onion, and Baharat, and stir well to mix.
2. Chop the kabocha in half with a sharp knife. This is most easily done by inserting the tip near the stem, then rocking the knife down to the cutting board. Scoop out the seeds and discard, or roast them. Chop the kabocha into approximately 1" pieces, trimming off any rough pieces of rind.
3. After the onion has softened and become translucent (about 8 minutes), add the kabocha, kombu, fregula, and water to cover. Bring to just below a boil, then taste and adjust with salt and simmer until the kabocha is soft and the fregula is tender (about 15-20 minutes).
4. Optionally, garnish with a bit of ground cumin, lemon, and olive oil.