• 1/2 cup chopped yellow onion
• 1/4 cup chopped carrot
• 1/4 cup celery
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 15-ounce can chickpeas, drained
• 1 pound butternut squash, cut into 1/2" cubes
• 1/4 cup chopped parsley

The first thing we are going to create here is what the French refer to as mirepoix. It is 2 part onion, 1 part carrot, and 1 part celery. Add the olive oil to a heavy-bottomed saucepot and warm it over medium heat. Add in the mirepoix and salt. Saute the ingredients until they are aromatic, translucent but not browned.

Add in the minced garlic and reduce the heat, cooking for about a minute.

Pour in the vegetable broth and bring the mixture to a boil. Reduce to a simmer and cook for about 10 minutes.

Strain out the mirepoix. You can leave it in but it is typically removed. The only con of leaving it in is the texture. These ingredients are going to be much overcooked in comparison.

This plump, slightly sweet squash makes a great stew ingredient. (Photo: Jerry James Stone)

Transfer the broth back to the saucepot and add in the squash. Bring it back to a boil and then reduce to a simmer, cooking for about 10 minutes.

Rinse and add in the chickpeas, cooking another 5 minutes until the squash is tender and the chickpeas are warmed. Don't let the butternut squash overcook.

Add in the parsley, cover, and remove from heat. Enjoy!

(Photo: Jerry James Stone)