African Squash and Chickpea Stew
Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine.
Ingredient
- 4 teaspoons olive oil
- 2 large onions, chopped (2 cups)
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2 cups butternut squash, peeled, seeded, cut into 1-inch cubes
- 2 cups vegetable broth
- 1 can (14 1/2 oz) low-sodium diced tomatoes, undrained
- 1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
- 1 1/2 cups thinly sliced okra
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted*
Direction
- In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
- Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
- Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.
