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Chickpea and Butternut Squash Stew
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 1 tbsp olive oil
  • 1 onion, red, thinly sliced (~2 3/4 cups)
  • 3 cloves garlic, minced (~1 tbsp)
  • 1 lb butternut squash, peeled, cut into 1/2" pieces (~3 1/4 cups)
  • 1 1/2 tsp curry powder, hot
  • 1 tsp coriander, ground
  • 2 cups tomatoes, canned diced, no salt added
  • 3 cups chickpeas / garbanzo bean, canned no salt added, drained and rinsed
  • 1/4 cup raisins, dark
  • 1/2 cup water
  • 1/4 bunch cilantro, fresh, chopped
Instructions:
  1. Prep
    1. Preheat the oven to 350F.
  2. Cooking
    1. Heat the oil in a large casserole over medium heat.
    2. Add the onion and garlic and cook stirring for 4 minutes until onion begins to brown.
    3. Add the butternut squash, curry powder and ground coriander and stir.
    4. Add the diced tomatoes, chickpeas, raisins and water.
    5. Cover and bring to a boil.
    6. Transfer to the oven and bake until the squash is tender, about 20 minutes.
    7. Once cooked, stir in the chopped cilantro and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 37319%
Total Fat 7g11%
    Saturated Fat 1g4%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 40mg2%
Total Carbohydrate 69g23%
    Dietary Fiber 15g59%
    Sugars 22g--
Protein 15g29%
Vitamin A 13097iu262%
Vitamin C 51mg85%
Calcium 192mg19%
Iron 6mg33%