Curried Winter Squash and Chick Pea Stew
Preparation Time: 15 minutes
Cooking Time: 25 minutes
1 Tbsp. olive oil
1 large onion, peeled and diced
1 Tbsp. curry paste
3 clove garlic, peeled and minced
1 inch gingerroot, minced
1 medium winter squash
1(19-oz.) can chickpeas
1(28-oz.) can diced tomatoes
3 1/2 cups water
1/4 tsp. sea salt, adjust for taste
1/8 tsp. fresh ground black pepper, adjust for taste
In a large saucepan or stock pot, heat the oil. Add the onion, curry paste, garlic and gingerroot and cook on medium-low until the onions are translucent.
Peel and dice the butternut squash (3/4 inch pieces). Drain and rinse the chickpeas thoroughly.
Add the tomatoes, water, butternut squash and chick peas. Bring to a simmer, then cook on medium-low until squash is tender.
Remove from heat, let stand for 5 to 10 minutes, then serve.
OPTIONAL: Serve the stew in a hollowed-out squash 'bowl' (slice the squash
in half lengthwise, then scoop out the inside leaving a 1/4' - 1/2' thick
shell), surrounded by basmati rice on a platter. This makes a beautiful
centerpiece and serves as a hearty main course for a vegetarian or vegan
Wanigan - www.wanigan.com