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Butternut Squash Stew with Chickpeas

A pumpkin stew made with butternut squash, chickpeas and smokey chili flavors. Served with short grain rice this makes a healthy and light meal. Without rice, a meal for 2.

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Course Main Dish
Category TexMex, vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 409 kcal
Autor Elle

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add chickpeas: Add the chickpeas, and cook 5-10 minutes longer until the squash is tender.

  6. Finish: Stir in the lime juice and most of the fresh herbs (leaving some for garnish). Taste and adjust seasoning, if needed.

  7. Serve: Spoon into bowls with the cooked rice, sprinkled with the red onion, remaining herbs, and slices of avocado, if using. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.