Expect a Complexity of Flavors
Expect warm and soothing flavors that define the meaning of comfort food. The split chickpeas add density and texture to the delicate and tender yellow squash. Adding the squash just before the chickpeas soften will keep it from disintegrating. The combination of ras el hanout, fresh green herbs, and pomegranate molasses elevates the dish to new heights.
To make 4 servings of this delicious dish, you’ll need:
- A cup of dry split chickpeas (chana daal)
- 2 tablespoons of olive oil
- 9 cups of water (divided)
- A cup of chopped scallion whites
- A tablespoon of finely chopped fresh ginger and garlic, each
- 2 cups of chopped tomatoes
- 8 cups of yellow squash, chopped
- 1 and a half tablespoons of chopped preserved lemon rind
- 1 and a half tablespoons of ras el hanout
- 2 teaspoons of pepper flakes (Urfa or Aleppo)
- A tablespoon of chopped fresh dill
- 2 tablespoons of chopped fresh parsley
- 2 teaspoons of pomegranate molasses
- 2 teaspoons of salt
- Warm pita rounds to serve
Preparing Chana Daal With Squash
Let the daal sit at room temperature in a bowl with three cups of water for two hours before draining and setting it aside. Heat the oil on medium in a Dutch oven and cook the ginger, scallions, and garlic for about four minutes. Add the tomatoes and cook for about two minutes until they release juices. Mix in the chickpeas and six cups of water.
Cook on high, stirring occasionally until it simmers. Lower to medium and cover until the chickpeas are soft (10-15 minutes). Stir in the ras el hanout, pepper flakes, and lemon rind, and cook for another 10 minutes. Stir in molasses, parsley, dill, and salt. Serve with pita bread!