Chickpea, Coconut & Butternut Squash Stew

Prep time:
Cook time:
Total time:
Serves: 6
Adapted from Nigel Slater’s recipe for Chickpeas with pumpkin, lemongrass & cilantro


  • 2 to 3 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1-inch piece of ginger, grated or chopped fine
  • 1 (16-ounce) bag frozen butternut squash
  • 1 bay leaf
  • 2 teaspoons coriander
  • 2 teaspoons turmeric
  • ½ teaspoon cumin
  • Sea salt & freshly ground black pepper
  • 2 (15-ounce) cans chickpeas, drained & rinsed
  • 1 cup coconut milk
  • 1 teaspoon red pepper flakes
  • 2 limes


  1. Heat the oil in a pot over medium heat. Add the garlic and ginger, and sauté until fragrant, 60 to 90 seconds.
  2. Add the squash, bay leaf, coriander, turmeric, cumin, and enough water to the pot to cover the squash. Season with salt and pepper. Bring to a boil, then reduce to a simmer, and cook until the squash is tender, 8 to 10 minutes.
  3. Stir in the chickpeas, coconut milk, and red pepper flakes. Simmer 10 minutes more.
  4. Ladle the stew into bowls, and serve with a squeeze of fresh lime.