Spiced Kabocha Squash and Chickpea Stew
This Spiced Chickpea Stew with Kabocha Squash is so warming and fills the house with the comforting smell of cinnamon. And, you only need about 30 minutes and one pot to make it!
Ingredients
- 1 large onion
- 1 red onion
- 1 tablespoon olive oil
- 1 tablespoon salt
- 3 cloves garlic
- 2 tablespoons za'atar
- 1 tablespoon tomato paste
- 1 teaspoon cinnamon
- 700 grams kabocha squash ½ a large one
- 400 grams canned tomatoes cherry or diced
- 400 grams chickpeas drained and rinsed
- 100 grams raisins golden for me
- 300 millilitres water
Instructions
- Slice the onions and add to a Dutch oven over medium-high heat along with the salt, olive oil, and garlic.
- Sweat while stirring with a wooden spoon for 4-5 minutes, until the onions soften slightly.
- Add the za'atar, the tomato paste, and the cinnamon, and stir to coat.
- Add the kabocha squash, toss them with the flavourful onion mixture, before adding the chickpeas, canned tomatoes, raisins, and water.
- Turn up the heat to max. Once the mixture has come to a boil, reduce the heat to medium, cover with a lid, and allow to cook for 15-20 minutes, or until the squash is tender.
- Serve with rice, pasta, bread, or nothing at all.
Video
Nutrition
Serving: 1gCalories: 179kcalCarbohydrates: 34gProtein: 7gFat: 4gPolyunsaturated Fat: 3gSodium: 1465mgFiber: 7gSugar: 15g
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