Wednesday, February 21, 2018

Curried Butternut Garbanzo Stew

This stew is a hearty one, thick with squash, with added protein with garbanzo beans. After it sits for a while, the flavors meld and it becomes so tasty.


1 medium size butternut squash, peeled, seeded, and cut into 1 inch dice, about 3 cups
1 tsp olive oil
1 medium onion, diced, about 1 cup
1 clove garlic, minced
1 tsp cumin seeds
1/2 tsp red pepper flakes
1 tsp curry powder
1/4 tsp saffron (optional)
1/2 red pepper, diced, about 1/2 cup
1 Anaheim chili, seeded and diced, about 1/4 cup
1 can garbanzo beans, rinsed and drained
1 12-1/2 oz can crushed tomatoes
1 cup vegetable stock
1/2 tsp sea salt, or to taste
1/4 tsp pepper, or to taste

Directions: Heat the olive oil in a heavy bottomed stock pot. Add the onion, garlic, red pepper and chili to the olive oil. Cook over low heat for about3 to 4 minutes, until the onion begins to turn translucent and the red pepper begins to soften. Add the spices and stir to let the spices bloom. You'll smell their scent in the air. Add the garbanzo beans, along with the tomatoes and vegetable stock to the stock pot and bring to a simmer. Add the butternut squash and continue cooking until the squash is tender and the flavors begin to meld together. The stew will be quite thick. Taste, and correct the seasoning with salt and pepper, adding more curry powder if needed.

Serves 4

Stealthy Cooking Tip: Serve a green salad with this stew for a complete meal. 

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