This was real comfort food. I ate so much of it. It ws inspired by the "three sisters" idea (corn, squash and beans), 1 cup dried chickpeas, soaked overnight 3 bay leaves about 3 cups of chopped tomatoes (or 1 can of tomatoes) 2 cups of chopped cabbage 3 chopped green onions 1 small summer squash, chopped 1 carrot, peeled and chopped 3 ears of cor, krnels removed 1 clove of garlic, minced 1 hot pepper, minced 1 tbsp dried thyme 1 tbsp dried sage 1 hubbard squash Water Preheat the oven to 375 F place the ubbard squash on a pan lined with parchment and bake for about 40-50 minutes, until the squash is tener and you can pierce it with a fork. In a pressure cooker, add chickpeas and cover with 1 inch of water, add the bay leaves and some salt. Cook for about 30 minutes. When done, discard the bay leaves. Add the rest of the vegetables and spices. Add water until hey are just barely overed, Cook again for about 15 minutes. When the squash is done, remove it from the oven and let it cool enough so you can handle it. Cut it in half and scoop out the seeds and discard them. Scoop out the flesh and add it to the stew. Don't worry about how big the chunks are, I don't think anyone will mind big chunks of squash in thier stew (well, as long as they arenot TOO big). Any pieces that are mush will just help thicken the stew. Mix everything and serve.

© All rights reserved. Use Getty images to request a license. After a long time (i.e. 5 days) of eating daal and vegetables, it was time to make some shami kabab.