Ingredients
- 200 g short-grain brown rice
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly peeled and grated ginger
- 1 fresh red chilli, deseeded and finely chopped
- 1 small butternut squash (700 g), peeled, seeded, cut into bite-size pieces (3cm)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 x 400 g can organic diced tomatoes
- 400 ml water
- 1 x 400 g can organic chickpeas
- juice from half a lime
- 1 bunch flat-leaf parsley, chopped
- generous handful mint, chopped (ca. 3 tablespoons)
- 1 small red onion, finely chopped
- 1 avocado, sliced
Instructions
- Cook the rice: In a medium saucepan cook rice in double the amount of water for 35-40 minutes (according to package instructions). Set aside for 5 minutes, covered, then fluff with a fork.
- Sauté the onions: Meanwhile, heat 2 the oil in a large saucepan. Add the onion and cook on a medium heat for 10 minutes, stirring occasionally, until soft.
- Add aromatics and squash: Add the garlic, ginger, fresh chilli and butternut squash. Stir for 2 minutes. Then add the spices and tomato paste. Stir for 1 minute.
- Build the stew: Stir in the chopped tomatoes and water. Season with salt and pepper. Increase the heat and bring to a boil. Lower the heat to medium to medium-low and cook, covered, for 10 minutes.
- Add chickpeas: Add the chickpeas, and cook 5-10 minutes longer until the squash is tender.
- Finish: Stir in the lime juice and most of the fresh herbs (leaving some for garnish). Taste and adjust seasoning, if needed.
- Serve: Spoon into bowls with the cooked rice, sprinkled with the red onion, remaining herbs, and slices of avocado, if using. Enjoy!
Nutrition
Notes
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