Butternut Squash And Chickpea Stew

62 faves | 3 recommends
More from this source
Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


Add a comment

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

You might also like

Spicy Cauliflower And Chickpea Stew
Chickpea Hot Pot Recipe
101 Cookbooks
Chickpea, Lentil, And Vegetable Stew
Dana Treat
Curried Red Lentil And Swiss Chard Stew With Ga...
Bon Appetit
Slow Cooker Moroccan Chickpea Stew
Skinny Taste
Ethiopian-Style Chickpea Stew
Whole Foods Market
Kale, Chard And Chickpea Stew With Lamb Over Cl...
The Skinny
Chickpea Stew
Slow-Cooker Recipe: Vegetable Stew
Real Simple
Spanish Spinach And Chickpea Stew With Fried Eggs
Feed Me Phoebe