Serving the stew out of a pumpkin placed in the middle of the table makes a dramatic and beautiful main-dish presentation.
Makes 6 servings
1 medium sugar pumpkin
1 cup barley
2 1/2 cups water
3 tablespoons olive oil
1 onion, chopped
6 shiitake mushrooms, thinly sliced
1 parsnip, chopped,
2 carrots, chopped
1 can chickpeas, drained and rinsed
1/4 cup water or broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
Preheat oven to 350 degrees.
Cut out top of pumpkin and scoop out seeds with a metal spoon.
Grease a shallow baking dish with olive oil and arrange the pumpkin and top cut side down. Bake until tender but not mushy, about 40 minutes.
Place the barley and 2 1/2 cups water in a saucepan. Bring to a boil, then lower heat and cover. Cook until the barley is tender and the water is absorbed, about 30 minutes.
Meanwhile, in a frying pan, heat the olive oil over medium heat. Add the onion and mushrooms and cook a few minutes, stirring occasionally. Add the parsnip and carrots; reduce heat to low. Add the water and cover. Cook until vegetables are tender, about 5 minutes. Add the chickpeas, salt, pepper and oregano, and stir well to combine. Add the cooked barley and simmer.
To assemble, carefully pour the stew into the pumpkin.
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