Spiced Squash, Chickpea and Potato Stew

Author : Michelle Peters - Jones at The Tiffin Box  (www.thetiffinbox.ca)
Recipe with pictures and further instructions:

1 tablespoon light olive oil
1 medium onion, diced fine
2 cloves garlic, crushed
1 cup crushed tomatoes
1 medium butternut or any other kind of squash, peeled and cubed
2 - 3 medium potatoes, peeled and cubed
540 ml tin chickpeas/ garbanzo beans, drained and rinsed
1 cup hot vegetable stock
1 cup light coconut milk
Salt and pepper to taste
Large handful fresh cilantro, chopped, to garnish

Spice Mix:

1½ teaspoon garam masala
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon hot cayenne pepper (optional)


Combine the spices for the spice mix in a small bowl and keep aside.

Heat the olive oil in a heavy based pot, and add the onions. Fry on a gentle heat for about 5 - 7 minutes, until just beginning to colour.

Add the crushed garlic and fry for an additional 30 seconds.

Add the crushed tomatoes and the spice mix and cook for 5 minutes, stirring often, until the spices are fragrant and have lost any lingering rawness.

Add the squash and the potatoes and stir. Fry for another 2 - 3 minutes, until the vegetables are well coated with the onion-tomato-spice mixture.

Add the chickpeas and hot stock, and cook, uncovered for 15 minutes or until the vegetables are tender, adding a splash more hot stock, if required. Add the coconut milk, and heat through.

Garnish with the fresh cilantro and serve hot with rice or flatbreads.