Wheat Berries With Winter Squash and Chickpeas
Published March 10, 2011
Andrew Scrivani for The New York Times
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
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Ingredients
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 teaspoon ground allspice
¼ to ½ teaspoon cayenne (to taste)
1 cup wheat berries
2 tablespoons tomato paste diluted in 1 cup water
4 cups water
Salt to taste
½ cup chopped fresh parsley
¼ cup chopped fresh dill or mint
1 pound winter squash, peeled, seeded and cut in large dice
1 can chickpeas, drained
Nutritional analysis per serving (6 servings)
48 grams carbs; 297 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 10 grams fiber; 876 milligrams sodium; 9 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large heavy soup pot or Dutch oven over medium heat. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, ground allspice and cayenne. Stir together for about one minute, then add the wheat berries, tomato paste and 4 cups of water. Bring to a boil, and add salt to taste. Reduce the heat, cover and simmer 30 minutes. Add 2 tablespoons each of the parsley and dill or mint, and stir in the winter squash and chickpeas. Bring back to a boil, reduce the heat and simmer for another 45 minutes to an hour until the beans and wheat berries are tender and the squash is beginning to fall apart.
- Step 2
Uncover the pot, and turn the heat to high so that the liquid returns to a boil. Boil until the liquid is reduced to a syrupy consistency. Remove from the heat, and stir in the remaining herbs. Taste and adjust salt. Serve hot or warm in wide soup bowls.
Advance preparation: You can make this a few days ahead through Step 1. Reheat and reduce liquid (which will already be thicker if you’ve made it ahead) on the day you are serving.
Private Notes
Comments
Substituted farro (which was at hand) for the wheat berries, and used the Instapot. Followed Step 1 through adding the farro and diluted tomato paste. Then immediately added 3 cups chicken stock (instead of the 4 c water), herbs, squash (peeled kabocha) and chickpeas. Cooked on high pressure for 20 minutes. Natural release for 10 minutes, then quick release. No need to reduce it at the end, just sprinkled on herbs and feta. Very good!
I wanted to love this recipe because I love wheat berries and butternut squash. I found the flavors to be an odd combination and even with half the cayenne, it was way too spicy for our family.
Made this in the Instapot. Used 3/4 cup dried chickpeas, added a bit more liquid (used stock instead of water), and cooked on high pressure for 35 minutes. Added vegan feta at the end and it was great.
Substituted farro (which was at hand) for the wheat berries, and used the Instapot. Followed Step 1 through adding the farro and diluted tomato paste. Then immediately added 3 cups chicken stock (instead of the 4 c water), herbs, squash (peeled kabocha) and chickpeas. Cooked on high pressure for 20 minutes. Natural release for 10 minutes, then quick release. No need to reduce it at the end, just sprinkled on herbs and feta. Very good!