AFRICAN SQUASH AND CHICKPEA STEW

African Squash and Chickpea Stew image

Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 15

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Ingredients

4 teaspoons olive oil
2 large onions, chopped (2 cups)
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cups butternut squash, peeled, seeded, cut into 1-inch cubes
2 cups vegetable broth
1 can (14 1/2 oz) low-sodium diced tomatoes, undrained
1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1 1/2 cups thinly sliced okra
1/2 cup chopped fresh cilantro leaves
1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted*

Steps:

In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 12 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 11 g, TransFat 0 g