Tuesday, January 27, 2015

Butternut Squash Chickpea Quinoa Stew

Butternut Squash Chickpea Quinoa Stew

Serve 2-3

1 tbsp olive oil
1 small onion, chopped
1 garlic cloves, minced
2 cups butternut squash, peeled and cubed
1cup diced tomatoes, fresh or canned
1 8-oz can chickpea
2 cups chicken or vegetable broth
1 bay leaf
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cardamon, crushed
pinch of red chili flakes
pinch of cayenne pepper
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 cup quinoa

1) In a small pan heat the olive oil, then saute chopped onion and garlic until lightly browned.

2) Add all other ingredients except chickpeas and cook till the squash is tender.

3) When the squash is tender, add chickpeas & cook for another 2 minutes. Discard bay leaf. Garnish with fresh cilantro & serve.


Adapted from Leelalicious.

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