Chickpea and Butternut Squash Stew

Butternut squash and chickpea stew

Summer is around the corner, and here I am still in rice and stew mode. To be honest, I haven’t gotten restless from cooking these bowls of comfort, mainly because we’re still having cold rainy nights and thunderstorms in Oregon. I mean I just asked my brother to pick up an apple pie, such a bizarre wintery craving as we enter June!

Having said that, I took you guys for a ride in this really simple vegetarian recipe on instagram stories the other day, and you loved it.

It’s simply one of these go-to dishes in my repertoire whenever I’m in the mood for a something simple and comforting.

Chickpea & Butternut Squash Stew

Roya

Print Recipe

Course Main Course

Ingredients

  

• 1 medium yellow onion minced
• 6 garlic cloves minced
• 1 piece of ginger 2 inches
• 1-2 red chillis (or red chilli flakes)
• 2 tsp cumin powder
• 2 tsp curry powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 Tbsp tomato paste
• 2 plum tomatoes diced
• 1/2 butternut squash peeled & diced
• 1 can chickpeas drained & rinsed
• 500 ml vegetable stock
• 1 lime juiced
• 1/2 bunch coriander chopped
• 2 Tbsp cream or coconut milk (optional)
• vegetable oil for cooking
• cooked basmati rice

Instructions

 

• Sauté onion, garlic and ginger in vegetable oil until soft and fragrant
• Add chillis/red pepper flakes and spices and cook for a few minutes 
• Add tomato paste, cook out for a bit, then add fresh diced tomatoes and cook until they break down and thicken
• Stir in butternut squash and salt and cook for a few minutes
• Top off with vegetable stock and a splash of water, then cover and let simmer for 15 minutes
• Then add chickpeas and cook for another 10 minutes
• Finish stew with a squeeze of lime juice, a touch of cream or coconut milk, and plenty of chopped coriander leaves
• Serve with fluffy basmati rice 

Keyword chickpea, curry, dairy-free, dinner, gluten-free, lunch, main course, plant-based, squash, squash curry, vegeterian