Warm up with this hearty butternut squash stew, bursting with fragrant spices, tender chickpeas, and vibrant vegetables. Perfect for a cozy, healthy meal.
1. Heat coconut oil in a large Dutch oven over medium heat until it shimmers.
2. Add onions and cook for about 10 minutes on medium-low, stirring occasionally. It's okay if they brown slightly.
3. Mix in cinnamon, cumin, coriander, red pepper flakes, and sea salt. Add garlic and stir for 2 minutes until the spices are fragrant.
4. Pour in the vegetable broth, water, canned tomatoes, carrots, and butternut squash. Stir to combine.
5. Bring the mixture to a boil, then reduce to medium-low heat. Simmer uncovered for 25 minutes, or until the butternut squash is tender. The stew will thicken naturally as it cooks.
6. Stir in the chickpeas and cook for an additional 5 minutes, or until they are heated through. If you prefer a thinner consistency, add more vegetable broth, ½ cup at a time.
7. Remove from heat and squeeze the juice of half a lemon over the stew. Stir well and adjust salt to taste.
8. Serve hot, ladled into bowls, and garnish with a dollop of coconut cream or yogurt. Add fresh cilantro or microgreens for a pop of freshness. Pair with lemon wedges and your choice of naan, pita bread, or couscous for a complete meal. Enjoy this comforting stew!
