Kabocha squash with peppers, tomatoes and garbanzo beans

Time 1 hour 20 minutes
Yields Serves 6 to 8
Kabocha squash with peppers, tomatoes and garbanzo beans
(Maria Alejandra Cardona / Los Angeles Times)
Print RecipePrint Recipe

Feel free to use canned garbanzo beans if you don’t have time to soak and cook dried garbanzos. The splash of good vinegar is key for eliciting bright, full flavor from this slow-simmered stew of kabocha squash, red peppers, tomatoes and garbanzo beans.

From the story: A holiday meal with a family of farmers, bakers, chefs and Chez Panisse alums


Prepare the garbanzo beans: Soak the beans in water overnight, then drain and rinse. Place in a saucepan with water to cover and simmer until tender, about 45 minutes. Drain and set aside.


Prepare the red pepper and tomatoes: Char the pepper under a broiler, then peel, seed and slice into strips. Repeat with the tomatoes, broiling until charred, then seed and chop.


Using a large sauté pan, brown the onions in a little of the olive oil, stirring frequently.


Add the garbanzo beans, red pepper, tomato and squash, along with enough water to surround the ingredients but not submerge them. Bring to a simmer and cook, loosely covered, until the squash is very tender, 40 to 50 minutes. Taste and season with salt, pepper and the remaining olive oil and a splash of good vinegar.

Adapted from a recipe by Andrea Crawford of the Roan Mills test kitchen.