Indian Chickpea Squash Stew
Serves: 6-8
  • 1 Tbsp coconut oil or ghee
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-2 inch piece of ginger, peeled and minced
  • 2 carrots, diced
  • 2 cups butternut squash, cubed and peeled
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp salt
  • 1-14.5 ounce can crushed tomatoes
  • 1 cups vegetable stock
  • 1-15 ounce can of chickpeas, drained and rinsed
  • ½ cup coconut milk
  • fresh ground pepper
  • cilantro and yogurt for garnish
  1. Heat oil or ghee in a heavy-bottomed saucepan over medium heat. When oil shimmers, add onion and cook until soft, about 5 minutes. Add garlic and garlic, cook for about 2 minutes and then add cumin, coriander, turmeric, curry powder and salt and pepper. Stir well until spices are aromatic.
  2. Add squash and carrots and stir to coat and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and coconut milk, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 15-20 minutes. Remove cover and let simmer another 10 minutes. Even longer if you like veggies really soft. Remove from heat and adjust seasonings if necessary.
  3. Serve over coconut rice garnished with cilantro and yogurt.
Recipe by Three Hungry Boys at