• 2 cups cranberry beans soaked overnight or for 8 hours
• 2 bay leaves
• ½ cup extra virgin Vrisi 36 Greek olive oil
• 1 red onion finely chopped
• 2 medium carrots peeled and diced
• 1 red bell pepper or 2 Greek Florina red peppers in brine drained and diced
• 2 large garlic cloves minced
• 2 teaspoons ground cayenne pepper or more, to taste
• 2 scant teaspoons ground cumin
• ½ teaspoon or more or ground cinnamon
• 1 28- ounce can chopped tomatoes
• 1 teaspoon dried Greek oregano
• 2 tablespoons tomato paste dissolved in 1 cup water
• 2 cups diced pumpkin butternut or other winter squash (about 3/4 pound)
• Salt to taste
• 2 tablespoons Vrisi 36 Greek balsamic vinegar
• ½ cup chopped cilantro
• ½ cup chopped parsely
• ½ cup crumbled Greek feta optional

For the Pita chips

• 3-4 pita bread rounds cut into 6 triangular wedges each
• 1/2 cup Vrisi 36 extra-virgin Greek olive oil
• 1 tablespoon coarse sea salt preferably Greek
• 2 garlic cloves cut into slivers
• 2 tablespoon Greek oregano