GETTING CLOSE TO THE END AND USING IT UP: CHICKPEAS, CHICKEN, RED PEPPERS

We only have a few more dinners in the apartment - where I will so miss this view from our living room!
so now is a time to use up what we have in the refrigerator and/or freezer, which consists of:  a very large chicken leg, a few stems of celery, 2 carrots, a few onions, a can of chickpeas, 3 red peppers, some cooked butternut squash, parsley (and a few other things, of which more later.)

Also it was 90 degrees that day, so - chicken chickpea salad!  I do admit to looking around on the web for ideas, some credit to Jamie Oliver and Smitten Kitchen.

There is some oven work involved - actually done early in the day when I was working on my computer - mainly just being in the vicinity in case the gas blows out or something.
Prepare the chicken by putting it in a pan with the celery, a cut up carrot, some parsley stems, an onion cut in half, water to cover, and simmer, partly covered, about an hour.  Let cool in the broth and then take out, pull off the meat and cut into smallish pieces.  Set aside.  Strain the broth and save or freeze it for later - like money in the bank.

While you're doing that, prepare the red peppers by heating the oven to 425, washing them and dropping them in a baking dish, putting that in the oven for about 45 minutes, turning maybe once, until they are thoroughly soft and blackened in spots.  Take out and let cool.  When you have a few minutes, pull out the stems and seeds, and peel off the skin with your fingers - it should be very easy.  Rinse, cut into smallish pieces,  and put in a container for later.

Chickpea Chicken Roasted Red Pepper Salad, for 2:

• 1 red onion, thinly sliced, maybe rinsed in hot water if you think they're too harsh
• Cut up chicken - about a cup
• Cut up red pepper - about a cup
• Pieces of cooked butternut squash (if you have it)
• 1 can of chickpeas, drained and rinsed
• some chopped parsley
• olive oil - 4 TB
• juice and rind of one lemon
• finely chopped garlic clove
• salt and pepper

In the bottom of a nice bowl, whisk together the last 4 for the dressing.  Then add all of the above and stir to combine,  That's it!  If I were at home, I would consider some mint and/or feta cheese, though that might complicate it too much.  Add a lettuce/watercress/tomato salad on the side and some great bread that you will have to get somewhere else than Uruguay (for some reason, thoroughly mediocre here - sort of like wonder bread disguised as a baguette.)