SBS Food

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Butternut and chickpea stew

In this soupy chickpea stew, butternut pumpkin brings texture and flavour while coconut milk adds creaminess.

A pale bowl sits on a grey-toned cloth napkin. It holds a vibrant orange-yellow soupy stew, studded with chickpeas and vegetables. A metal soup spoon with a cream handle sits alongside.

Squash and chickpea stew. Credit: Mary Makes It Easy / Geoff George

  • serves

    4-6

  • prep

    10 minutes

  • cook

    40 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

40

minutes

difficulty

Easy

level

Ingredients

  • 1 butternut pumpkin (squash), peeled, seeds discarded
  • 1 red onion, cut into thin wedges
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 can chickpeas, drained and rinsed
  • 3 garlic cloves, minced
  • 1½-2¼ finely grated ginger
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground coriander
  • ¼-½ tsp cayenne pepper
  • 1 (156 ml) can tomato paste
  • 3-4 cups (750 ml to 1 litre) low sodium vegetable broth
  • 1 (400 ml) can coconut milk
  • 3-4 cups lightly packed kale, chopped
  • 1 lemon, juiced
  • Plain yoghurt, quartered cherry tomatoes and fresh coriander (cilantro), for serving
Serves 4-6.

Instructions

  1. Heat oven to 200°C (400°F).
  2. Cut the butternut into 2.5cm (1 inch) cubes and add to a baking tray (sheet pan) along with the onion. Toss with 1½ tablespoons of oil and season with salt and pepper. Roast for 30 to 35 minutes or until the squash and onion are caramelised and softened.
  3. Meanwhile, place a large saucepan over medium heat. Add in 2 teaspoons of oil along with the chickpeas, garlic, ginger, curry powder, cumin, turmeric, coriander and cayenne pepper. Season with salt and pepper and cook, stirring frequently, for 1 to 2 minutes to toast the spices and bring the flavours together. Stir in the tomato paste and cook for an additional minute then add in a splash of the broth to deglaze the pan, scraping the bottom to lift off any stuck-on bits. Stir in the remaining broth followed by the coconut milk and bring to a simmer.
  4. Add in the kale and cook for about 5 minutes or until tender.
  5. Remove the pumpkin and onions from the oven and, using a fork, mash about half of the pumpkin. Add all of the pumpkin and the onion to the pot and stir through the stew to thicken. Simmer for at least 2 minutes to bring the flavours together. Finish with the lemon juice and a final seasoning of salt and pepper, if needed.
  6. Serve the stew topped with some yoghurt, tomatoes and coriander (cilantro).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published 29 February 2024 1:03pm
By Mary Berg
Source: SBS



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