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Chickpea, Coconut & Butternut Squash Stew | In Jennie's Kitchen

Chickpea, Coconut & Butternut Squash Stew

Adapted from Nigel Slater’s recipe for Chickpeas with pumpkin, lemongrass & cilantro
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.