Updated: May 13
A luscious and flavourful stew with the perfect balance of sweet and savoury.
This 'lunch bowl' is super easy-to-make, delicious, and best of all, nutritious!
See below for the full recipe and step-by-step video.
Yield 2 Servings
For The Coconut Squash Stew
1 Can Chickpeas
1 Cup Coconut Milk- https://www.rolandfoods.com/
1 Small Squash, peeled and diced
3 Small Tomatoes, diced
1 tsp Paprika
2 Tbl Fresh Parsley, roughly chopped
2 Garlic Cloves, minced
1 Tbl Coconut Oil
1 tsp Salt
1/2 tsp Turmeric
1/2 tsp Black Pepper
1/2 Cup Water
Coat your pot with coconut oil on medium heat, then saute garlic, parsley, turmeric, black pepper, paprika and salt. ntil fragrant.
Add all of the other ingredients, mic wel then cover and cook until the squash is tender.
Turn off the heat, and use an immersion blender to puree everything until smooth and creamy.
Turn on the heat and stir in the chickpeas. Cook for approximately 2-5 minutes. Serve with rice, cous cous quinoa or anything you like.