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
2red onions, chopped
2cloves garlic, minced
1(15 oz) can diced tomatoes
¼tspcinnamon
¼tspground cloves
½tspsalt
2cupsvegetable stock
20ozbutternut squash, cut in small chunks
2(15 oz) cans chickpeas, rinsed and drained
1cupspinach
6ozcrumbled feta (omit if vegan)
2cupsquinoa
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!
