Butternut Squash and Chickpea Stew
Try this Butternut Squash and Chickpea Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 onion, chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons paprika
- 3 cloves garlic chopped
- 1 1/2 cups cooked chickpeas or 1 15-ounce can drained and rinsed
- 3/4 easpoonground cumin
- 1/2 easpoonground turmeric (feel free to add more if y
- 1/8 easpooncayenne pepper (optional)
- 2 tablespoons unrefined coconut oil or olive oil (i use coconut
- 1 teaspoon sea salt + extra for seasoning at the end
- 1/2 easpoonfreshly ground black pepper or to taste
- 1/2 easpoonground coriander
- 1/2 easpoonground ginger
- 3 cups 1-inch cubes of peeled butternut squash (about 1 1
- 2 large carrots peeled and cut into 3/4-inch pieces
- 1 pound fresh tomatoes peeled, seeded and diced or 14 ounces boxed, drained
- a handful of golden raisins or currants
- 1 cup chicken stock vegetable stock or water
- Carbohydrate 18.2809830599425 g
- Cholesterol 3.60000000304326 mg
- Fat 1.8140211862173 g
- Fiber 1.84647717864973 g
- Protein 4.36344571657498 g
- Saturated Fat 0.441003966225629 g
- Serving Size 1 1 -6 (255g)
- Sodium 178.123779770111 mg
- Sugar 16.4345058812928 g
- Trans Fat 0.183618393735211 g
- Calories 101 calories
Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Add garlic and cook another 1 minute or until fragrant.Add salt, pepper and all spices to the onions. Sauté for a minute.Add the squash and carrots and toss to coat with the spices.Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover. Lower the heat and simmer over low or medium/low heat until squash is tender and flavors have melded, about 40 minutes. Taste for seasoning and add extra salt and pepper as desired.
