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vegan butternut squash chickpea stew with bok choy

Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy

This Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy is a delicious healthy stew recipe.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 21 minutes
Course dinner
Cuisine vegan
Servings 3
Calories 636 kcal

Ingredients
  

  • 1 sweet onion - finely chopped
  • 1 tablespoon coconut oil can sub butter or another neutral oil
  • 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 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • salt to taste
  • black pepper to taste - I did about 25 turns
  • juice from 1 lemon
  • ½ tablespoon maple syrup
  • 1 cup cilantro - finely chopped mint or basil would be a good sub
  • 1 tablespoon miso paste make sure to break up so it dissolves - could sub soy sauce
  • 1 head bok choy - finely chopped

Optional sides

  • vegan yogurt
  • 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.

Notes

This makes 3-4 servings of stew.

Nutrition

Calories: 636kcalCarbohydrates: 73gProtein: 19gFat: 36gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 849mgPotassium: 2311mgFiber: 19gSugar: 17gVitamin A: 39474IUVitamin C: 188mgCalcium: 517mgIron: 9mg
Keyword turmeric chickpea stew, Vegan Turmeric Chickpea Stew with Butternut Squash and Bok Choy
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