The winter holidays are the best time of year for some delicious comfort food! We all know how wonderful Seattle is in the winter– all that wind and rain has everyone in good spirits, and ready for the winter holidays. I asked Chef Smith if she could defrost my mood a little, and she shared a recipe for some delicious winter soup from one of her former students with me.
“A warming stew for those busy weeknights, Moroccan Butternut Squash Chickpea Stew is simple to pull together. Share simply or with couscous, naan and a dollop of Greek yogurt or coconut cream! This recipe is vegetarian or vegan, and easily gluten free.” -Author, Traci York
This comforting recipe cheered me right up, and I know you’ll feel the same way! Enjoy!
Moroccan Butternut Squash Chickpea Stew
Total Time: 45 minutes, 5-6 servings
Ingredients:
2 tsp Coconut Oil unrefined
1 C (120g) Yellow Onion medium dice
1 3/4 tsp Ground Cinnamon
3/4 tsp Ground Cumin
1 1/4 tsp Ground Corriander
1/4 tsp Red Pepper Flakes
1 1/2 tsp Fine Sea Salt or to taste
1 1/2 tsp Minced Garlic, about 2 cloves
2 C (455g) Vegetable Broth
1 C (247g) Water
28 oz (793g) Can of Crushed Tomatoes
2 C (220g) Carrots sliced into coins, about 3 medium carrots
2 1/2 C (355g) Butternut Squash peeled, seeded and cut into bite size pieces, about 1 small butternut
1, 15 oz (425g) Can of Chickpeas about 2 C, drained and rinsed
Fresh Lemon
Optional (for serving):
Full Fat Coconut Milk or Greek Yogurt
Cilantro or Microgreens
Naan and/or Couscous
Instructions:
1. In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and sauté for 10 minutes on medium-low. A little charring is okay.
2. Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
3. Pour in the broth, water, tomatoes, carrots, and butternut squash. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes or until the butternut is tender. The stew will thicken as it cooks.
4. Add the chickpeas and simmer for another 5 minutes or until the chickpeas are warmed through. If a thinner stew is desired add more vegetable broth 1/2 C at a time.
5. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
6. Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro or microgreens. For the coconut cream, scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges and naan, sourdough pita bread or couscous.
