Contents of your meal kit:
chickpeas
herb bundle (thyme & rosemary)
yellow squash
garlic
dry stock base
chopped onion
lemon
cream
honey mustard vinaigrette base
spinach
pecorino cheese
Cookware needed: baking sheet, saucepan, salad bowl
Finishing steps:
- Preheat oven to 425. Rinse and drain chickpeas. On a baking sheet, toss chickpeas with herb sprigs, olive oil, salt & pepper. Roast for 20 minutes, tossing halfway through. Continue with the next steps while chickpeas roast.
- Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
- In a saucepan, heat a small amount of olive oil over med-high heat. Sauté the onion until golden, about 3-5 minutes. Add garlic, squash, and stock mixture to the saucepan, along with a squeeze of lemon. Season with black pepper, and stir to combine. Bring to a boil, then reduce heat to simmer.
- As the squash softens, use the back of a spoon or a potato masher to mash some of the squash. It will take about 15 minutes for the squash to become completely tender. When squash is cooked to your liking, remove the saucepan from heat. Stir in some or all of the cream, and season to taste with salt & pepper.
- When chickpeas are done roasting, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste. Top salad with chickpeas.
- Divide soup between bowls and top with a sprinkle of pecorino cheese. Serve salad on the side.
Note: When recipe calls for water, use the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.