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Squash and Chickpea Stew
Sweet butternut squash and chewy chickpeas create a tasty stew that makes you want to curl up on the couch and devour.
YIELDS
4
TO
6
Ingredients
- 1 butternut squash, peeled
- 1 red onion, cut into thin wedges
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 can (540 ml) chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 2—3 tablespoons finely grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 (156 ml) can tomato paste
- 3 to 4 cups (750 ml - 1 litre) low sodium vegetable broth
- 1 (400 ml) can coconut milk
- 3 to 4 cups lightly packed kale, chopped
- 1 lemon, juiced
- Plain yogurt, quartered cherry tomatoes, and cilantro, for serving
Directions
- Heat your oven to 400°F.
- Cut the squash into 1-inch cubes and add to a sheet pan along with the onion. Toss with two tablespoons of oil and season with salt and pepper—Roast for 30 to 35 minutes or until the squash and onion are caramelized and softened.
- Meanwhile, place a large saucepan over medium heat. Add two teaspoons of oil along with the chickpeas, garlic, ginger, curry powder, cumin, turmeric, coriander, and cayenne pepper. Season with salt and pepper and cook, stirring frequently, for one to two minutes to toast the spices and bring the flavours together. Stir in the tomato paste and cook for an additional minute, then add a splash of the broth to deglaze the pan, scraping the bottom to lift off any stuck-on bits. Stir in the remaining broth, followed by the coconut milk, and bring to a simmer.
- Add in the kale and cook for about five minutes or until tender.
- Remove the squash and onions from the oven and, using a fork, mash about half of the squash. Add the mashed squash, roasted squash, and onions to the pot and stir through the stew to thicken. Simmer for at least two minutes to bring the flavours together. Finish with the lemon juice and a final seasoning of salt and pepper, if needed.
- Serve the stew topped with some yogurt, tomatoes, and cilantro. Enjoy!
