Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel one medium butternut squash, remove seeds, and cut it into 1-inch cubes (approximately 900 grams). In a large bowl, toss the butternut squash cubes with 1 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander, then let it sit for 30 minutes to cure.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 large red onion (about 200 grams), finely chopped, and cook until softened, about 5-7 minutes.

3. 3

   Add 4 cloves of minced garlic and the cured butternut squash cubes to the pot, stirring well to combine, and cook for 5 minutes until lightly browned.

4. 4

   Pour in 1 can (400 grams) of undrained diced tomatoes, 1 can (400 grams) of drained and rinsed chickpeas, 2 cups (470 ml) of vegetable broth, the remaining 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the butternut squash is tender.

6. 6

   Remove the lid, increase the heat slightly, and cook for an additional 5-10 minutes, allowing the sauce to thicken slightly.

7. 7

   Stir in 0.25 cup of freshly chopped parsley before serving.