Simple Squash Stew
Whether or not you’re a vegetarian, this simple stew will taste great, make you feel quite full and give you energy for a few hours.
Here’s what you need:
1 butternut squash, peeled, cut into small cubes
1 large sweet potato (or 2 medium ones), peeled, cut into small cubes
1 – 3 medium carrots, cut in slices
3 – 5 garlic cloves
1 – 2 Tsp olive oil
1 – 2 cups broth or water
1 can diced tomatoes or 2 – 3 ripe tomatoes, diced
1 Tsp turmeric
1 – 2 tsp cayenne pepper
1 tsp chili flakes (optional)
1 – 3 tsp salt
Ground pepper, to taste
1 cup cooked (or canned) chickpeas or lentils
If you’re using a stainless steel pot, heat it up before adding oil. Toss in the cubed squash and potatoes. Stir in all spices, along with the onions and garlic.
Cook the mixture for 3 – 5 minutes.
Add the diced tomatoes and broth and bring to a boil. Lower the heat and simmer for 20 – 25 minutes, until the sweet potatoes and squash pieces are cooked but not mushy, unless you like them that way. 🙂
Add in the lentils or chickpeas about 5 minutes before finishing cooking.
Serve with parsley, and/or rice, or on its own.