Butternut Squash and Chickpea Stew

By Steve-3

Ingredients

• 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
• 3/4 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper or to taste
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric (feel free to add more if you like it)
• 1/2 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper (optional)
• 3 cups 1-inch cubes of peeled butternut squash (about 1 1/2 pounds)
• 2 large carrots, peeled and cut into 3/4-inch pieces
• 1 pound fresh tomatoes, peeled, seeded and diced or 14 ounces boxed, drained
• 2 Tablespoons fresh lemon juice
• 1 1/2 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

Details

Adapted from pamelasalzman.com

Preparation

Step 1

1. Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Add garlic and cook another 1 minute or until fragrant.

2. Add salt, pepper and all spices to the onions. Sauté for a minute.

3. Add the squash and carrots and toss to coat with the spices.

4. Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover. Lower the heat and simmer over low or medium/low heat until squash is tender and flavors have melded, about 40 minutes. Taste for seasoning and add extra salt and pepper as desired.