Squash & Chickpea Stew
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
Ingredients
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
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
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.
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