Chickpea and Butternut Squash Stew with Cilantro Lime Gremolata
A cozy and delicious stew for any time of year. Be sure not to skip the cilantro-lime gremolata, which puts the flavor through the roof!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 1 white onion
- 1 red bell pepper
- 3 cloves garlic
- 1 inch piece fresh ginger
- 2 Tablespoons refined coconut oil or olive oil
- 1 teaspoon smoked paprika
- 1 teapoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3 cups vegetable broth, chicken broth, or water
- 1 small butternut squash
- 3/4 cup red lentils
- 1 15-oz. can chickpeas
- 1 6 oz. can tomato paste (optional)
- Cilantro-Lime Gremolata, for garnish (recipe below)
Dice onion and red bell pepper. Mince garlic and ginger. Peel butternut squash and cut into chunks.
In a medium soup pot, over medium-high heat, add oil. Add onion and red bell pepper. Cook for 5 minutes, or until starting to soften. Add minced garlic and ginger, spices, and salt. Cook for 5 minutes, until starting to stick slightly.
Add broth or water, chopped butternut squash, and red lentils. Bring to a boil, stirring to combine. Lower heat to a simmer, covered, and until squash and lentils are soft, about 30 minutes, stirring occasionally.
Add chickpeas and tomato paste, if using. Cook for 15 minutes more. Serve immediately!
Calories: 144kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Sodium: 668mg | Potassium: 297mg | Fiber: 7g | Sugar: 3g | Vitamin A: 21.2% | Vitamin C: 34.1% | Calcium: 2% | Iron: 10.9%