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This hearty, warming stew is the perfect thing to make as the weather turns colder. The sweetness from the butternut squash perfectly balances the pungent ginger and garlic, the earthy turmeric and sage, and the spice of the curry powder. Miso brings everything together and gives it depth.
Add a little lemon juice at the end to brighten it up if you like – it’s equally good both ways.
|3 tbsp||sunflower oil|
|6 cups (375 g)||leeks, chopped (for tips on how to wash leeks, see below)|
|1 (115 g)||medium cooking onion, diced|
|2 tbsp (20 g)||ginger, peeled and minced|
|4 cloves (25 g)||garlic, minced|
|3 cups (350 g)s||butternut squash|
|2 cups (325 g)||cooked chickpeas|
|1/2 tsp||dry sage|
|2 tbsp||curry powder|
|12 cups||veggie stock|
|1 1/2 cups (325 g)||pearl barley|
|1 tbsp||lemon juice (optional)|
To Prep Leeks
Cut off the roots and the tops. I’ve seen some recipes that ask you to cut off all of the green leaves, but I like to use the green parts too. Discard just the top third of the green part. Then cut the leeks in half lengthwise and slice into half moons. Put the sliced leeks in a large bowl and cover with water, swishing them around with your hands to separate the pieces and loosen any dirt. Let the leeks float for a few minutes so that the dirt sinks to the bottom of the bowl. Lift the leeks out of the water, transferring them to a colander and discarding the rinsing water. Clean the bowl, then return the leeks to the bowl, cover with water, and repeat the procedure until they’re clean. Don’t just pour the leeks from the bowl into the colander, because you’ll be pouring the dirt right back over them. By lifting them out of the bowl, you’ll leave the dirt behind.