BUTTERNUT SQUASH & CHICKPEA STEW
- The Honest Project
- Apr 1, 2017
- 2 min read
Even though we all know summer is on its way, there is still a definite chill in the air and this is the dish I am turning to when in need of warming comfort food. If you are stuck for dinner ideas, try this butternut squash and chickpea stew topped with avocado and a little sour cream. Serve with quinoa or brown rice on the side for something a little more substantial.
If you think of signature dishes as being the ones you make again and again and always rely on when stuck for dinner ideas; this recipe would fall firmly within that category for me. It's neither ingredient nor labour intensive, made in one pot with little or no mess or fuss; my favourite type of everyday food.
Enjoy x
(Serves 4 -6)
Ingredients
2 tbsp olive oil
2 medium onions, chopped
1 medium butternut squash, cut into small bite size pieces.
4 cloves of garlic, minced
1 ½ tsp ground cumin
1 tsp smoked paprika
1 tin chickpeas, drained and rinsed
3 tbsp tomato paste
1 can chopped tomatoes
¼ cup chopped parsley
Juice of one lime
Freshly ground black pepper and sea salt
To serve:
Ripe avocado
Sour cream
Method
In a large pot, heat 2 tablespoons olive oil over medium to high heat. Add the chopped onions and cook for 3 to 4 minutes. Add the butternut squash and garlic and cook for a further 4 minutes. Add the chickpeas, cumin, and smoked paprika, and cook for 1 minute.
Add the chopped tomatoes and tomato paste and a cup of water. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until the butternut squash is tender, approximately 20 minutes. Add chopped parsley and the juice of a lime and season with sea salt and black pepper.
Serve in bowls topped with chopped avocado and a drizzle of sour cream.
