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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

Cook quinoa according to package directions. Set aside.


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


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


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


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