
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
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
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