I have been so into making all the healthy soups lately. It is so fun to mix up the flavors of the soups. This Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy is so good and my latest recipe.
Let's get into the recipe.
This turmeric chickpea stew is
- easy to make
- healthy for you
- plant based, gluten free and dairy free
- full of veggies and flavor
Ingredients for vegan tahini cauliflower soup
- sweet onion
- garlic
- ginger
- chickpeas
- butternut squash
- coconut milk
- turmeric
- cinnamon
- salt
- black pepper to taste
- lemon
- maple syrup
- cilantro
- miso paste
- bok choy
+ optional sides of vegan yogurt and rice
See recipe card for quantities.
Instructions to make butternut squash and chickpea stew
- Heat coconut oil in a soup pot over medium low heat. Add onions and cook for 5 minutes.
- Add garlic, ginger and chickpeas. Cook for 5 minutes. Partially mash the chickpeas so they release starch. Add in squash and cook for another 5 minutes.
- Add all remaining ingredients besides the bok choy. Stir until fully combined. Turn the heat up to medium and simmer for 15-20 minutes until butternut squash is cooked through.
- Turn off the heat and add bok choy into stew. Stir until fully wilted, this will take about 3 minutes.
Substitutions
- Cilantro can be subbed with mint or another similar herb
- Miso can be subbed with 1 teaspoon salt
- Bok choy can be subbed with kale
Other soup recipes to try
If you make this Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy, please leave me a rating and review on this blog post. This is the best way to support me!
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Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
Ingredients
Scale
This makes 3-4 servings of stew
- 1 sweet onion - finely chopped
- 3 cloves garlic - minced
- 1 inch piece ginger - minced
- 1 can chickpeas - drained
- 1 small butternut squash - diced into small pieces
- 1 can coconut milk
- 2 tsp turmeric
- ¼ tsp cinnamon
- salt to taste
- black pepper to taste - I did about 25 turns
- juice from 1 lemon
- ½ tbsp maple syrup
- 1 cup cilantro - finely chopped (mint or basil would be a good sub)
- 1 tbsp miso paste (make sure to break up so it dissolves) - could sub soy sauce
- 1 head bok choy - finely chopped
+ optional sides of vegan yogurt and rice
Instructions
- Heat coconut oil in a soup pot over medium low heat. Add onions and cook for 5 minutes.
- Add garlic, ginger and chickpeas. Cook for 5 minutes. Partially mash the chickpeas so they release starch. Add in squash and cook for another 5 minutes.
- Add all remaining ingredients besides the bok choy. Stir until fully combined. Turn the heat up to medium and simmer for 15-20 minutes until butternut squash is cooked through.
- Turn off the heat and add bok choy into stew. Stir until fully wilted, this will take about 3 minutes.
Elena Soboleva
I’ve been looking to try some new vegan dishes for fall, and this is just perfect! Love the flavors and how easy it was to make it! I am obsessed with all her recipes! ?
★★★★★
feastdesignco
thank you elena!