Butternut Squash and Chickpea Stew Recipe Guide | Heather Carey

Name: Butternut Squash and Chickpea Stew Recipe Guide | Heather Carey
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, chopped; 3 large carrots, peeled and diced; 3 stalks celery, diced; 1 teaspoon each coarse salt and pepper; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 teaspoons turmeric; 3 cups cooked chickpeas (or 1 large canned); 1 medium butternut squash, peeled, seeded and diced (or 4 cups frozen butternut squash); 1 32-ounce can diced tomatoes; 2 cups low sodium chicken stock; 1 small bunch kale, chopped

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Explore the delicious Butternut Squash and Chickpea Stew recipe that makes use of pantry staples and creative cooking.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at heathercarey.com.

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Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 large carrots, peeled and diced
3 stalks celery, diced
1 teaspoon each coarse salt and pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons turmeric
3 cups cooked chickpeas (or 1 large canned)
1 medium butternut squash, peeled, seeded and diced (or 4 cups frozen butternut squash)
1 32-ounce can diced tomatoes
2 cups low sodium chicken stock
1 small bunch kale, chopped