African Squash and Chick Pea Stew

Enjoy this hearty stew for dinner made using squash and chick peas - perfect for African cuisine.

Ingredients

4 teaspoons olive oil

4 teaspoons olive oil

2 large onions, chopped (2 cups)

2 large onions, chopped (2 cups)

1 teaspoon ground coriander

1 teaspoon ground coriander

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground turmeric

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon ground red pepper (cayenne)

2 cups butternut squash, peeled, seeded, cut into 1-inch cubes

2 cups butternut squash, peeled, seeded, cut into 1-inch cubes

2 cups vegetable broth

2 cups vegetable broth

1 can Muir Glen® organic diced tomatoes

1 can Muir Glen® organic diced tomatoes

1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed

1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed

1 1/2 cups thinly sliced okra

1 1/2 cups thinly sliced okra

1/2 cup chopped fresh cilantro leaves

1/2 cup chopped fresh cilantro leaves

1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted*

1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted*
Prep time: 30 minutes PT0H30M  |  Total time: 45 minutes PT0H45M
4

Enjoy this hearty stew for dinner made using squash and chick peas - perfect for African cuisine.

Preparation & Directions

  1. In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.

  2. Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.

  3. Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.