Chickpea, Coconut & Butternut Squash Stew
Adapted from Nigel Slater’s recipe for Chickpeas with pumpkin, lemongrass & cilantro
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 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
Heat the oil in a pot over medium heat. Add the garlic and ginger, and sauté until fragrant, 60 to 90 seconds.
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.
Stir in the chickpeas, coconut milk, and red pepper flakes. Simmer 10 minutes more.
Ladle the stew into bowls, and serve with a squeeze of fresh lime.