Sunday, March 18, 2012

Butternut Squash, Yam and Chickpea Stew

Quite some time ago, my Mother In Law gave me a Romertopf clay pot cooker.  I  used it a few times right after she gave it to me but have not used it since. I don't know why because it is a beautiful vessel both to cook in and to look at.

I was feeling really tired all day this Sunday. After all, I had been up early on Saturday to get a train into New York to spend the day with my friend JL and to meet up with some of other awesome vegan women. The day consisted of lots of walking, lunch at Sacred Chow, shoe shopping at Moo Shoes, an event with The Blissful Chef  followed by dinner at Candle 79, and a late night train ride home. I promise, more on that fabulous adventure later this week! And, be on the look out for a Blissful Bites review and giveaway.

Anyway, I was just too tired to go grocery shopping or really do much of anything so a one pot meal sounded awfully good.  One small problem, it had to consist of whatever was in the (pretty bare) fridge. Did I mention I was too tired to go grocery shopping? Interesting, I thought I had some canned tomatoes on hand when I started, but I did not and ended up improvising with a can of Campbell's Tomato Soup to unexpected but extremely good results.

I totally winged it with this dish. I really do not know the rules of clay pot cooking and went from what I remembered which was just that you needed to soak it first and that you should put it into a cold oven.   The rest I totally made up as I went along and am thrilled with the results. Absolutely delicious! I must not wait another few years before using this cooking vessel again!

Butternut Squash, Yam and Chickpea Stew

1 large red onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1/4 cup vegetable stock
1 small butternut squash, peeled, seeded and cubed
1 1/2 cups chopped tuscan kale, (stems removed)
2 yams, peeled and cut into chunks
1 1/2 cups chickpeas (if using canned be sure to rinse and drain well)
1/4 cup dried cranberries
1 10 3/4 oz can Campbell's Condensed Tomato Soup  
3 tbsp tomato paste
1 tsp curry powder
1 tsp turmeric
Salt and pepper to taste
Chopped parsley for garnish

Soak the clay pot and lid in cold water in the sink.

While the pot is soaking heat the olive oil over medium heat and add the garlic and onions. Saute until onion starts to soften and become translucent.  Add the kale and continue to saute for a minute or two.  Add the vegetable stock, curry powder, turmeric, salt, and pepper. Stir to incorporate.

Add the butternut squash, yams, chickpeas, tomato soup, tomato paste, and cranberries.  Give a stir to combine all ingredients. Turn off the heat and set aside.

Remove the clay pot and lid from the water and pat dry.  Place the vegetable mixture in the pot, cover and place into a cold oven.  Turn the oven to 480 degrees and allow to cook for one hour.

After and hour, remove from the oven and serve garnished with parsley.

Note: If you do not have a clay pot,  I think you may follow the directions above but place the mixture into a lightly greased covered casserole dish and bake in an oven preheated to 375 degrees for about 45 minutes or until sweet potatoes are soft.


  1. It was such a fun day!

    This looks fantastic and reminds me that I think I have a clay pot somewhere in the house - it was a wedding gift - hmm, I wondered where it is?

  2. Indeed it was!

    Go find that clay pot! I really liked cooking in it and will try some other dishes for sure!

  3. Hi, do you know which size of clay baker you used? We are deciding if the middle sized Romertopf 113 is the best fit for us?