It’s my 30th birthday on Saturday, and I’m so so happy that I got to celebrate a week early with my bestie & college roommate, Kari. She came to stay for three whole nights, and the very last night we spent in my kitchen, drinking Wollersheim Prairie Fume, listening to A Prairie Home Companion, and cooking oh-so-slowly. We seemed to have all the time in the world.

I’d gotten my hands on a small pumpkin and a kabocha squash, and had a few cups of cooked dried chickpeas in the fridge. I also had two new-to-me spices in my cabinet: smoked paprika and Ras el Hanout, the Moroccan spice blend.

All of these things came together in a most beautiful way, made even more lovely with a dessert of homemade apple crisp Kari made for me. I got to spend dinner on Saturday with two of my favorite people ever.

Birthdays rule.

Pumpkin, Kabocha Squash & Chickpea Chili

Vegan // Serves 6-8
Adapted from this recipe from Skinny Taste

2 cups cooked chickpeas
1/2 tsp olive oil
1 small onion, chopped
6 garlic cloves, minced
½ tsp ground ancho pepper
½ tsp smoked paprika
1 tsp Ras el Hanout Moroccan spice blend
4 tsp cumin
1 small pumpkin
1 small kabocha squash
2 cups veggie broth (homemade if possible)
Optional: 1/2 cup cooked grain (we had barley, but rice or quinoa would work too!)
chopped cilantro
salt and pepper to taste
Olive oil

Preheat oven to 350*. Carefully cut pumpkin and kabocha squash into wedges. Toss in large bowl with olive oil, salt and pepper. Place on pan and roast for 30-40 minutes. Let cool.

Sauté chopped onion and minced garlic in olive oil in a large stockpot over medium high heat for 3-4 minutes. Add cumin and sauté for another minute.

After the pumpkin and squash have cooled, carefully remove the outer rind with a paring knife. Chop into 1″ cubes.

Stovetop directions:
Add chickpeas, pumpkin, squash, broth, cooked grain, and spices to stockpot. Simmer for 20 minutes, stirring occasionally. Ladle into bowls and top with fresh cilantro.

Slowcooker directions:
Add chickpeas, pumpkin, squash, broth, cooked grain, and spices to slowcooker. Cook for 2-4 hours on low. Ladle into bowls and top with fresh cilantro.

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