Middle Eastern-Spiced Squash and Bean Stew
Ingredients
For 6 Serving(s)
middle-eastern-spiced-squash-and-bean-stew
- 2 T coconut oil
- 1 onion
- 2 carrots
- 4 clv garlic
- 2 red chiles
- 4 roma tomatoes
- 1 T ground cumin
- 1 T tomato paste
- 3 c cubed butternut squash
- 3 c vegetable stock
- salt
- pepper
- 14 oz chickpeas
- 1 lemon
- plain whole milk yogurt
- fresh mint
- cooked brown rice
Middle Eastern-Spiced Squash and Bean Stew Directions
- Warm the coconut oil in a large, heavy pot over medium heat. Stir in the onions, carrots, and a pinch of salt, and cook, stirring, about 3 minutes, until slightly tender. Add the garlic, chiles, and tomatoes, and cook, stirring, for 5 minutes. Add the cumin, tomato paste, and a pinch of salt and pepper, and stir to combine. Stir in the squash and vegetable broth, then reduce heat to low and cover. Cook 30-40 minutes until the squash is tender. Add the chickpeas and simmer, uncovered, for 10 minutes. Add the lemon juice and zest. Taste, and adjust the seasoning as needed.
- Spoon a generous portion of stew over bowls of brown rice. Top with yogurt, if using, and fresh mint, and enjoy hot.