Butternut Squash and Garbanzo Stew
07/05/10 Filed in: Soup
This recipe is going to be a repeat offender at our house. Simple to make, this stew has enough flavor to eat right away while still tasting better the next day.
In a soup pot, heat the olive oil. Add the onions, salt, and cook until the onions soften, about 7 minutes, stirring occasionally.
Add the garlic, chilies, cumin, coriander, caraway , and black pepper and cook for a few additional minutes. Add the butternut squash and water, stir.
Add the bell peppers and the chickpeas, cover and simmer another 7 minutes. Add the liquid aminos, tomatoes, and cilantro and simmer for 15-20 minutes.
Ingredients List:
1 Tablespoon Olive Oil
2 Cups Onions, Chopped
1/4 Teaspoon Salt
2 Tablespoons Garlic, Minced
1 or 2 Fresh Chilies, Minced
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Teaspoon Caraway Seeds, Whole
1/2 Teaspoon Black Pepper
1 Can Butternut Squash
1 Cup Water or Vegetable Broth
1 Bell Pepper any Color, Diced
1 15oz Can of Chickpeas, Rinsed and Drained (Preferably Eden Foods)
3 Tomatoes, Diced (May substitute canned)
2 Tablespoons of Braggs Liquid Aminos
1/4 Cup Cilantro, Chopped
Serve with a crisp salad and some toasty wholegrain bread. Yum!
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