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Spicy Butternut Squash and Chickpea Stew
(recipe, Maggie Green)
The best way to peel a butternut squash is very carefully with a very sharp knife or a very sharp ceramic vegetable peeler.
- 2 Tbsp. olive oil
- 1 large onion, chopped (about 2 cups)
- 4 garlic cloves
- 1 Tbsp. minced fresh ginger
- 1½ tsp. cinnamon
- ¾ tsp. turmeric
- ⅛ tsp. cayenne pepper (optional)
- 1 butternut squash, peeled, seeded, and cut into chunks (about 3 cups)
- 1½ cups reduced-sodium chicken broth, divided
- 1 large can (28 ounces) diced tomatoes, drained; or 2 large tomatoes, seeded and diced
- 1½ cups cooked chickpeas (or 1 15-ounce can), drained
- ½ cup fresh minced cilantro or parsley
- In a large skillet, heat the oil over medium heat. Add the onion and cook over medium-high heat until softened and golden, about 8 minutes. Add the garlic, ginger, cinnamon, turmeric, and cayenne pepper, and cook for 1 minute. Add the squash and ½ cup chicken broth.
- Cover and let cook for about 10 minutes, or until the squash is soft enough to pierce with a fork. Add the tomatoes, chickpeas, and remaining 1 cup chicken broth.
- Cover and let cook about 10 more minutes, until the vegetables are softened. Stir in the cilantro or parsley. Salt and pepper to taste.