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African Squash and Chickpea Stew

1 Ratings

1 Comments

Prep 30 min
Total 45 min
Servings 4

Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 24, 2014

Ingredients

teaspoons olive oil

large onions, chopped (2 cups)

teaspoon ground coriander

1 1/2

teaspoons ground cumin

1/2

teaspoon ground cinnamon

1/2

teaspoon ground turmeric

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

cups butternut squash, peeled, seeded, cut into 1-inch cubes

cups vegetable broth

can (14 1/2 oz) low-sodium diced tomatoes, undrained

can (15 oz) chickpeas (garbanzo beans), drained, rinsed

1 1/2

cups thinly sliced okra

1/2

cup chopped fresh cilantro leaves

1/3

cup raw unsalted hulled pumpkin seeds (pepitas), toasted*

Steps

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1

In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
2

Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
3

Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.

Expert Tips

*To toast pumpkin seeds, in 8-inch skillet, heat pumpkin seeds over medium heat 3 to 5 minutes, stirring occasionally, until seeds are light brown. (Watch carefully; they can burn quickly.)
Boost your fiber with beans. Filled with many other important nutrients, beans are an excellent source of fiber that's so important for good blood glucose management and to keep your digestive system moving. — Diane Reader, Dietitian.
Okra is a common vegetable found in African cuisine available in grocery stores year-round and it's a great thickener. For the best texture and flavor, saute it as we do in this recipe before adding to the stew. Choose fresh okra that is dry and firm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 2g 9% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 650mg; 27%
Potassium: 1030mg; 29%
Total Carbohydrate: 54g; 18%
Dietary Fiber 12g 48% Sugars 11g
Protein: 15g

% Daily Value*:

Vitamin A: 150%; 150%
Vitamin C: 30%; 30%
Calcium: 20%; 20%
Iron: 35%; 35%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;