- Furstly,using a large pot, sauté onion and ginger in 1 tablespoon of oil over medium-high heat until softened.
- Add garlic; saute for approximately one minute until fragrant,
- Add spices, stock (1 cup), and squash. Bring to a boil, turn heat to low, cover, and simmer for approximately 15 minutes until squash is fork-tender.
- Add chickpeas and spinach, turn heat to medium, and cover. The spinach will wilt and the chickpeas will heat through in about 3-5 minutes.
- Stir stew, adding the lime juice and cilantro. The squash will naturally integrate into the sauce to thicken slightly.
- Serve over rice, quinoa, cauliflower rice, or cous cous if desired.
Duration It takes 5 mins to prepare and 25 mins to cook.
Ingredients (Organic) for a serving of 4 people.
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 onion diced
2 tablespoons fresh ginger chopped
4 cloves garlic chopped
salt and pepper to taste
1 cup chicken stock/broth or vegetable broth or water for vegan/vegetarian version
3 cups diced butternut squash
30 oz. canned chickpeas drained and rinsed (2 small cans, or 2.5 cups cooked chickpeas)
2 cups packed baby spinach roughly chopped
juice of one lime
2 tablespoons fresh cilantro chopped plus more for garnish
Cooked rice, quinoa, or cous cous to serve
