Kabocha and Chickpea Stew

³ Description

A hearty, vegan stew perfect for the chilly weather.

² Ingredients

•  4 serving (serving = 3/4 cup) Frieda's Kabocha Squash
•  1 cup, chopped Onions
•  4 clove Garlic
•  3 tbsp Parsley
•  1 medium Carrots
•  1/2 tsp Paprika
•  1.25 tsp Cumin
•  0.125 tsp Red or Cayenne Pepper
•  1/4 tsp Coriander Seed
•  2 serving (serving = 1/2 tsp) Bragg Liquid Aminos
•  1 cup (8 fl oz) Water
•  1 cup Garbanzo Beans
•  2 serving (serving = 1/2 cup) Hunt's 100% Natural Diced Tomatoes

q Directions

Heat oven to 400F.
Cut kabocha into bite size chunks, spread out on a lined baking sheet, and sprinkle with cumin and garlic powder. Bake in oven for 20 min, flipping halfway through.
As the kabocha is baking, start on the stew - add onion to a pot and cook for 2-3 minutes. Stir in minced garlic, chopped parsley stem, and spices and cook for 2 more minutes. Add chopped carrot and 1 cup of water (could use stock). Bring to a boil over med-high heat. Once boiling, reduce heat to low and let simmer until carrot are soft.
Add tomatoes and chickpeas. Raise heat to med. Stir in another 1/2 cup water, the roasted squash, and the chopped parsley leaves. Simmer for another 5 or so minutes.

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