Mediterranean Chickpea Stew

 Avocado oil
 2 red onions, chopped
 2 cloves garlic, minced
 1 (15 oz) can diced tomatoes
 ¼ tsp cinnamon
 ¼ tsp ground cloves
 ½ tsp salt
 2 cups vegetable stock
 20 oz butternut squash, cut in small chunks
 2 (15 oz) cans chickpeas, rinsed and drained
 1 cup spinach
 6 oz crumbled feta (omit if vegan)
 2 cups quinoa

1

Cook quinoa according to package directions. Set aside.

2

Heat avocado oil over medium heat in a large skillet. Add the onions and saute until caramelized. Add the garlic, and cook another minute.

3

Pour in the tomatoes, cinnamon, cloves, salt, and vegetable stock. Bring to a boil.

4

Add in the butternut squash, cover the skillet, and cook until tender (add in more vegetable stock as needed). Lower heat.

5

Stir in the chickpeas, spinach, quinoa, and feta. Cover and cook a few minutes longer. Enjoy!

Ingredients

 Avocado oil
 2 red onions, chopped
 2 cloves garlic, minced
 1 (15 oz) can diced tomatoes
 ¼ tsp cinnamon
 ¼ tsp ground cloves
 ½ tsp salt
 2 cups vegetable stock
 20 oz butternut squash, cut in small chunks
 2 (15 oz) cans chickpeas, rinsed and drained
 1 cup spinach
 6 oz crumbled feta (omit if vegan)
 2 cups quinoa

Directions

1

Cook quinoa according to package directions. Set aside.

2

Heat avocado oil over medium heat in a large skillet. Add the onions and saute until caramelized. Add the garlic, and cook another minute.

3

Pour in the tomatoes, cinnamon, cloves, salt, and vegetable stock. Bring to a boil.

4

Add in the butternut squash, cover the skillet, and cook until tender (add in more vegetable stock as needed). Lower heat.

5

Stir in the chickpeas, spinach, quinoa, and feta. Cover and cook a few minutes longer. Enjoy!

Mediterranean Chickpea Stew

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