Winter Squash Chickpea Ribollita recipes
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1½ teaspoons salt
- 2 garlic cloves, chopped
- 1 sprig fresh sage, leaves removed and chopped
- ½ cup chopped tomato (I chopped about 4 whole tomatoes from a small can; you'll have some left over)
- 1 cup finely diced winter squash (from about 1 delicata, for example, or from part of a larger squash)
- 3 to 4 cups vegetable broth, preferably homemade
- 2 cups cooked chickpeas, with their liquid (from a scant cup dried)
- about 4 cups coarsely torn stale bread (about 5 thick slices)
- olive oil
Instructions
Winter Squash & Chickpea Ribollita recipes serves 7 original recipe by Big Girls Small Kitchen.
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