Butternut Squash And Chickpea Stew

63 faves | 3 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
189
FAT
26%
CHOL
0%
SOD
50%
Uploaded by: Pamela Salzman

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Ingredients for 4 servings

2 Tablespoons unrefined coconut oil or olive oil (I use coconut oil and I really like Barlean’s)

1 onion, chopped

3 cloves garlic, chopped

2 teaspoons paprika

1 teaspoon sea salt + extra for seasoning at the end

¾ teaspoon ground cumin

½ teaspoon freshly ground black pepper or to taste

½ teaspoon ground coriander

½ teaspoon ground turmeric (feel free to add more if you like it)

½ teaspoon ground ginger

1/8 teaspoon cayenne pepper (optional)

3 cups 1-inch cubes of peeled butternut squash (about 1 ½ pounds)

2 large carrots, peeled and cut into ¾-inch pieces

1 pound fresh tomatoes, peeled, seeded and diced or 14 ounces boxed, drained

2 Tablespoons fresh lemon juice

1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed

a handful of golden raisins or currants

1 cup chicken stock, vegetable stock or water

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