Butternut Squash, Chickpea & Fenugreek Stew

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Butternut Squash, Chickpea & Fenugreek Stew
Serves 2
A hardy stew using farm onions, garlic, and butternut squash--and tomatoes, when they overlap the butternut squash or when canned. This recipe can easily be doubled for a potluck.
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Prep Time
20 min
Cook Time
2 hr
Prep Time
20 min
Cook Time
2 hr
Ingredients
  1. Extra virgin olive oil for sauteeing
  2. 1 medium onion, sliced thinly and in half
  3. 2 cloves garlic, minced
  4. 1 box veggie or mushroom broth
  5. 1/2 butternut squash, peeled and cut in 1” cubes (about 3 cups)
  6. 1 can chickpeas, drained
  7. 1 Tbl tomato paste or puree
  8. 14 oz can diced tomatoes or the equivalent fresh
  9. 1 Tbl dried fenugreek
  10. 1 tsp coriander powder
  11. 1/4 tsp Aleppo chili powder
  12. 3/4 tsp mild red pepper powder
  13. 1/2 tsp salt
Instructions
  1. In large soup pot, saute onion in olive oil until soft.
  2. Add garlic and continue sautéing until alliums are golden.
  3. Add all other ingredients.
  4. Bring to boil and reduce to low simmer for 1.5 - 2 hours, stirring occasionally, until ingredients are nicely seasoned and blended.
  5. Mash a few of the squash chunks for a thicker broth.
Notes
  1. For the red pepper powder, we use our Stonebridge sprinkle, a mix of hot and sweet dried farm peppers. Fenugreek adds an earthy tone to the stew.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/