2 Tablespoons unrefined coconut oil or olive oil (I use coconut oil and I really like Barlean’s)
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon sea salt + extra for seasoning at the end
¾ teaspoon ground cumin
½ teaspoon freshly ground black pepper or to taste
½ teaspoon ground coriander
½ teaspoon ground turmeric (feel free to add more if you like it)
½ teaspoon ground ginger
⅛ teaspoon cayenne pepper (optional)
3 cups 1-inch cubes of peeled butternut squash (about 1 ½ pounds)
2 large carrots, peeled and cut into ¾-inch pieces
1 pound fresh tomatoes, peeled, seeded and diced or 14 ounces boxed, drained
2 Tablespoons fresh lemon juice
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
a handful of golden raisins or currants
1 cup chicken stock, vegetable stock or water
Instructions
Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Add garlic and cook another 1 minute or until fragrant.
Add salt, pepper and all spices to the onions. Sauté for a minute.
Add the squash and carrots and toss to coat with the spices.
Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover. Lower the heat and simmer over low or medium/low heat until squash is tender and flavors have melded, about 40 minutes. Taste for seasoning and add extra salt and pepper as desired.
Notes
Feel free to stir some spinach or chopped chard leaves in at the end. Delicious served over quinoa, millet, rice, spaghetti squash or couscous.
Recipe by Pamela Salzman at https://pamelasalzman.com/butternut-squash-chickpea-stew-recipe/