Ingredients
- 1 tablespoon coconut oil unrefined
- 1 cup yellow onion medium dice
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon red pepper Flakes
- 1 teaspoon fine sea salt OR pink Himalayan Salt
- 2 teaspoon minced garlic about 2 small cloves
- 1 1/2 cups coconut milk
- 1/2 cup water or more for thinner stew
- 3 1/2 cups diced tomatoes OR one 28 ounce can of diced tomatoes
- 2 cups carrots sliced into coins, about 3 medium carrots
- 2 1/2 cups winter squash peeled, seeded and cut into bite size pieces, about 1 small butternut
- 2 cups of cooked chickpeas or one 15 ounce Can of Chickpeas, drained and rinsed
Instructions
- In a large soup pot, melt the coconut. Add the onions and sauté for 5 minutes on medium-low.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic and stir until fragrant, about 2 minutes.
- Pour in the coconut milk, water, tomatoes, carrots, and butternut squash. Stir.
- Bring to a boil, then turn to medium low and simmer for 20 minutes or until the butternut is tender. The stew will thicken as it cooks.
- Add the chickpeas and simmer for another 10 minutes or until the chickpeas are warmed through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat. Stir. Taste for salt adjustment.
Recipe Video: https://www.youtube.com/watch?v=0fhhnEGa8do