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
- 1/4 tsp cinnamon
- salt to taste
- black pepper to taste - I did about 25 turns
- juice from 1 lemon
- 1/2 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.