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Chickpea and Butternut Squash Stew

Course Soup
Cuisine American
Keyword butternut squash, chickpeas, dairy free, gluten-free, lowfat, stew, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 336kcal

Ingredients

  • 1 medium onion
  • 2 clove garlic
  • 2 tablespoon cilantro
  • 1 tablespoon olive oil
  • 1 pound butternut squash
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 tablespoon curry paste
  • 1 cup coconut milk, unsweetened
  • 2 cup water
  • 1/8 teaspoon salt
  • 1 cup brown rice, raw
  • 2 cup spinach
  • 1/2 cup green peas, frozen
  • 2 tablespoon coconut flakes
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium mango

Instructions

  • Chop onion, garlic, and cilantro; set aside separately.
  • Heat olive oil in a large skillet over medium. Add onion and saute for 6-7 minutes; add garlic and saute for 1 minute longer.
  • While onions are cooking, cut squash into cubes the size of the chickpeas (this will allow for more even cooking).
  • Add curry paste to onions and cook for 1 minute more, stirring constantly. Add squash, drained and rinsed chickpeas, coconut milk, water, and salt. Increase the heat and bring to a boil. Once boiling, reduce heat to low; cover and simmer 35-40 minutes, stirring occasionally.
  • Meanwhile, prepare rice as directed on package.
  • Once squash is fork tender, uncover skillet and allow liquid to reduce a bit, cooking for approximately 3-5 minutes. Stir in the spinach, peas, and coconut flakes; allow to heat through. Season with pepper and top with cilantro.
  • Serve over rice with mango on the side.

Nutrition

Calories: 336kcal | Carbohydrates: 59g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 328mg | Fiber: 8g | Sugar: 14g