Butternut Chickpea Coconut Stew

Photographed by Ira Goldberg

This appetizing stew incorporates many vegetables, making it easy to enjoy all year-round. The butternut squash, sweet potato, and chickpeas, perfectly compliment the coconut milk, onions, and red peppers to create a warm and welcoming flavor. Anyone can make this recipe their own, the only dish you need is one large pan making for a quick clean up. The meal is complete with healthy carbohydrates and plant-based protein, leaving you satisfied and energized. Our flavorful stew can be enjoyed for lunch or dinner, and alone or with company. The comforting dish can be prepared with a grain of your choice (we like farro) but is just as filling by itself. Garnish with your favorite herbs and enjoy!

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Ingredients:
​2 tablespoons olive oil
1 medium sweet onion (diced)
1 teaspoon minced garlic
¾  teaspoon turmeric
¼  teaspoon saffron
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
¼ teaspoon black pepper
4 cups of vegetable broth
1 medium sweet potato, peeled and diced (about 2 cups)
½  a butternut squash, peeled and diced (about 2 cups)
1 large red bell pepper (diced)
1 medium tomato (diced)
1 cup chopped spinach
1 can (15 oz) chickpeas (drained and rinsed)
1 can (15 oz) light coconut milk 
Juice from ½ a lemon

​1. ​​ Add olive oil, minced garlic and diced onion to a large pan. Sauté over medium heat until lightly browned.
2. Add spices and stir for 30 seconds.
3. Add vegetable broth, sweet potato, butternut squash, red bell pepper, tomato, spinach, and chickpeas. Bring to a boil. 
4. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Stir in coconut milk. Simmer for 5 minutes.
6. Serve with grain of choice or by itself. Top with lemon juice and herbs.