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.
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.
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 the garlic, ginger, fresh chilli and butternut squash. Stir for 2 minutes. Then add the spices and tomato paste. Stir for 1 minute.
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 the chickpeas, and cook 5-10 minutes longer until the squash is tender.
Stir in the lime juice and most of the fresh herbs (leaving some for garnish). Taste and adjust seasoning, if needed.
Serve into bowl with the cooked rice, sprinkled with the red onion, remaining herbs, and slices of avocado, if using. Enjoy!
Notes
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