Name: Squash & Chickpea Stew
Prep time: 30 min
Ingredients: 1 small onion, chopped; 2 large garlic cloves, minced; 3 cups butternut squash, cut into small cubes; 2 cans chickpeas, drained and rinsed; A splash of light coconut milk; salt to taste

By Nele Liivlaid

(0)

This stew was inspired by the best vegan buffet I’ve ever encountered – MIOBIO in Valencia, Spain. We had several great lunches there and on one occasion a deliciously sweet and hearty pumpkin-chickpea stew was served. I decided to recreate an oil-free version at home.

Prep: 30 mins

Gluten Free Low Sugar Soy Free

Ingredients

1 small onion, chopped
2 large garlic cloves, minced
3 cups butternut squash, cut into small cubes
2 cans chickpeas, drained and rinsed
A splash of light coconut milk
salt to taste

Instructions

1. Sauté onion and garlic with a few Tbsp of water for 3 minutes.
2. Add butternut squash and chickpeas and enough water to cover the ingredients by ⅓.
3. Bring to boil and simmer covered for 15 minutes. Stir occasionally.
4. With an immersion blender, blend a few times directly in the pot to give the stew more thickness.
5. Add a splash of coconut milk and salt to taste, stir and serve.

Cooking Tips

1. Use any squash suitable for soups and stews – hubbard, kabocha, or pumpkin.
2. Add a little curry powder for additional flavor
3. Green the stew up buy adding some chopped kale, chard or spinach a few minutes before the stew is done.