Mediterranean Chickpea Stew (Edit recipe)

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Butternut squash, chickpeas and spinach simmered with tomatoes, cinnamon and cloves, then finished with quinoa and feta stirred through. The cinnamon and cloves are what make it taste like more than a vegetable stew. Add stock as you go if the squash is not yet tender. It drinks more liquid than you expect, and a dry pan scorches the spices.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

13

Serves: 6

Ingredients

2 Tbsp Avocado Oil
2 whole Red Onion, chopped
2 cloves Garlic, minced
15 oz Diced Tomatoes, 1 can
1/4 tsp Cinnamon, Ground
1/4 tsp Cloves, Ground
1/2 tsp Salt
2 cups Vegetable Broth, vegetable stock, plus more as needed
20 oz Butternut Squash, cut in small chunks
30 oz Chickpeas, 2 (15 oz) cans, rinsed and drained
1 cup Spinach
6 oz Feta Cheese, crumbled (omit if vegan)
2 cups Quinoa

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook quinoa according to package directions. Set aside.
Heat avocado oil over medium heat in a large skillet. Add the onions and saute until caramelized. Add the garlic, and cook another minute.
Pour in the tomatoes, cinnamon, cloves, salt, and vegetable stock. Bring to a boil.
Add in the butternut squash, cover the skillet, and cook until tender (add in more vegetable stock as needed). Lower heat.
Stir in the chickpeas, spinach, quinoa, and feta. Cover and cook a few minutes longer. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	803
Fat:	22 g
Carbohydrates:	124 g
Protein:	35 g
Cholesterol:	15 g
Sodium:	944 mg
Fiber:	25 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.