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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.
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
1Cook quinoa according to package directions. Set aside.
2Heat avocado oil over medium heat in a large skillet. Add the onions and saute until caramelized. Add the garlic, and cook another minute.
3Pour in the tomatoes, cinnamon, cloves, salt, and vegetable stock. Bring to a boil.
4Add in the butternut squash, cover the skillet, and cook until tender (add in more vegetable stock as needed). Lower heat.
5Stir 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
1Cook quinoa according to package directions. Set aside.
2Heat avocado oil over medium heat in a large skillet. Add the onions and saute until caramelized. Add the garlic, and cook another minute.
3Pour in the tomatoes, cinnamon, cloves, salt, and vegetable stock. Bring to a boil.
4Add in the butternut squash, cover the skillet, and cook until tender (add in more vegetable stock as needed). Lower heat.
5Stir in the chickpeas, spinach, quinoa, and feta. Cover and cook a few minutes longer. Enjoy!
Mediterranean Chickpea Stew
