Butternut squash, chickpea and lentil stew

This was SO GOOD. From ambitious Kitchen.

IMG_8558

  • 1 teaspoon olive or coconut oil
  • 1 white onion, chopped
  • 6 cloves of garlic, crushed
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • sea salt and freshly ground black pepper, to taste
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (28 oz) diced tomatoes
  • 3 cups organic vegetable broth
  • 1 pound butternut squash, diced large (can also use sweet potatoes or acorn squash)
  • 1 cup green lentils, rinsed well
  • juice of 1/2 a lemon
  • 1/3 cup chopped cilantro
  • a few basil leaves, chopped
  1. Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  2. Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, and lentils. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.
  3. Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like serving mine with spinach. Makes 6 servings – about 1 1/2 cups each.

six servings (about 1.5 cups each) = 260 calories, 2.1 g fat, 16.5 fiber, 14 protein

 

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