• 2 cups dried chickpeas
• ¼ teaspoon baking soda
• ⅓ cup extra-virgin olive oil, plus more for garnish
• 2 ½ cups chopped onions
• 1 tablespoon Aleppo pepper or 3/4 teaspoon crushed red pepper
• 1 ½ teaspoons sea salt
• 1 ½ cups low-sodium vegetable broth or no-chicken broth
• 1 cup coarsely chopped celery leaves, plus more for garnish
• 2 (4 inch) strips orange zest
• 5 cups chopped butternut squash (1-inch)
• ¼ cup lemon juice
• 2 tablespoons Dijon mustard

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Step 1

Place chickpeas in a large bowl with enough cold water to cover by 3 inches. Let soak for 8 to 24 hours.

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Step 2

• Preheat oven to 400 degrees F.

Step 3

• Rinse the chickpeas. Transfer to a medium bowl and toss with baking soda.

Step 4

• Heat oil in a large ovenproof pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 4 minutes. Stir in the chickpeas, Aleppo (or crushed red pepper) and salt; cook for 30 seconds. Add broth, celery leaves and orange zest. Bring to a boil over high heat, then remove from heat. Cover the pot with a double layer of foil and put the lid on.

Step 5

• Reduce oven temperature to 300 degrees . Bake the chickpeas until very tender, about 4 hours. Stir in squash, lemon juice and mustard; bake until the squash is tender, about 1 hour more.

Step 6

• Serve drizzled with more oil and topped with more celery leaves, if desired.

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