Squash and Chick Pea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 large onion, halved and thinly sliced3 cloves garlic, finely chopped500 g butternut squash, peeled and cut into 2 cm chunks1 1⁄2 teaspoons curry powder1 teaspoon ground coriander1 can (398 ml) canned tomatoes, coarsely chopped1 can (540 ml) chickpeas, rinsed and drained1⁄4 cup chopped fresh coriander, to garnish
1.Preheat the oven to 350ºF (180°C). Heat the olive oil in a nonstick flameproof casserole dish over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is golden-brown, about 7 minutes.
2.Add the butternut squash, curry powder and ground coriander, stirring to coat. Add the tomatoes, chickpeas, raisins and 1⁄2 cup water. Bring to a boil over medium heat.
3.Cover the casserole with the lid, transfer to the oven, and bake until the squash is tender, about 20 minutes. (The squash and chickpea stew can be made ahead to this point and refrigerated. Reheat in a 340ºF (170°C) oven, adding a little more water if necessary.) Stir in the chopped fresh coriander just before serving.
preparation time 15 mins
cooking time 30 mins
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DARKFLAME2009.
2.Add the butternut squash, curry powder and ground coriander, stirring to coat. Add the tomatoes, chickpeas, raisins and 1⁄2 cup water. Bring to a boil over medium heat.
3.Cover the casserole with the lid, transfer to the oven, and bake until the squash is tender, about 20 minutes. (The squash and chickpea stew can be made ahead to this point and refrigerated. Reheat in a 340ºF (170°C) oven, adding a little more water if necessary.) Stir in the chopped fresh coriander just before serving.
preparation time 15 mins
cooking time 30 mins
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DARKFLAME2009.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 76.2 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 12.7 g
- Protein: 10.9 g
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