Cassie recently asked me to share a recipe on her blog. This dish happens to be a recent favorite of mine, so I knew I wanted to post it here as well!
Pinterest is my go-to resource for meal planning inspiration for all seasons. The meals I prepare are gluten and dairy-free (sometimes Jordan will add dairy to his plate). Jordan doesn’t have to restrain from gluten or dairy (he loves both), but he has been willing from day-one to go down this path with me!
Gluten-free/dairy-free can be synonyms of complicated and bland, but I’m learning it doesn’t have to be that way! My aim is to keep things simple and limit substitutions: soups, chills, one-pot meals etc are our go-to’s. Despite the rising temperatures, I still crave these cozy meals.
As soon as I saw this spicy chickpea stew on Pinterest, I knew I had to make it! This meal is filling, healthy, but also extremely easy to prepare. Even as a carnivore, it’s good to have a few solid vegetarian dishes in your arsenal to serve to guests.
Ingredients (adapted from Dolly and Oatmeal):
1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups).
3 tablespoons extra virgin olive oil
salt (we use kosher salt)
freshly ground pepper
2 medium onions
8 large garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3 medium carrots, cut in 1/2-inch pieces
1 cup chickpea cooking liquid, or filtered water
1 28 ounce can crushed tomatoes (I used a mixture of fire roasted + regular for extra kick)
2 1/2 cups cooked chickpeas (roughly two cans)
shredded chicken (optional)
To keep things extra simple, I used pre-cut squash from Trader Joe’s.
Preheat oven to 400°. Line a baking dish with parchment paper and toss squash with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and pepper. Roast for 30 minutes. Stir, and continue roasting for another 10-15 minutes or until browning and cooked through. Remove from oven and set aside.
Warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat. Add onions, Saute for 5 minutes or until soft. Stir in garlic and cook for 3 minutes more. Add cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. Stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 10-12 minutes. Add chickpeas and crushed tomatoes, then roasted squash; simmer uncovered for another few minutes. The flavors meld together even more the second day!
Serve with quinoa or rice. Garnish with parsley.
P.S. Jordan likes to add a slight drizzle of ranch dressing on the top. He loves it.
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