In the spirit of full disclosure, I need to start by saying that this has quickly become my go-to comfort dish. It's just so perfect for a quick midweek meal or on the weekend when you want something hearty without spending the whole day in the kitchen. As much as I love cooking, I love quick meals! I found this recipe on my Forks Over Knives Recipes mobile app. I followed the recipe step by step the first time I made it and have tweaked it a little each time since. I feel like I've finally found the perfect version! I'll share with you how I like it best- but remember you can always make your own tweaks. One more thing- the recipe recommended cooked brown rice as to accompany this stew (basmati rice is great too.) Ingredients: 2 Tbsp- extra virgin olive oil
1 - medium yellow onion (chopped) 4 - cloves of garlic (finely chopped)
1 - can fire-roasted diced tomatoes 1 - small butternut squash (peeled and cut into 1/2 inch pieces) 2 - 15 oz cans of chickpeas (drained and rinsed) 4 - cups veggie stock 2 tsp - curry powder 1 tsp - ground cumin 1 tsp- ground paprika 1/2 tsp- ground ginger 1 - pinch cayenne pepper 1 - cup fresh baby spinach
Salt to taste
Fresh cracked pepper to taste
-Optional- 1/4 cup parsley (coarsely chopped) Lime wedges Directions: 1. Heat pan, add oil, sautee onions until golden and add garlic.
2. Add butternut squash, fire-roasted tomatoes, chickpeas, stock, dry spices, and mix well.
3. Cook at medium heat for about 35 minutes or until butternut squash and chickpeas are tender.
4. Add spinach and mix well.
5. Serve with rice, garnish with parsley, and lime. 6. Enjoy!