Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Smoke 1.5 kilograms of cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper at 110-120°C (225-250°F) for 60 minutes until tender and smoky.

2. 2

   In a large pot or a traditional potjie pot, heat 2 tablespoons of olive oil over medium heat, then add 1 large diced onion and sauté for 8 minutes until softened and translucent.

3. 3

   Stir in 4 minced cloves of garlic, 2 tablespoons of grated fresh ginger, 1 tablespoon of South African mild curry powder, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of smoked paprika, cooking for 2 minutes until fragrant.

4. 4

   Pour in 1 (400 gram) can of crushed tomatoes and 750 milliliters of vegetable broth, bringing the mixture to a gentle simmer for 10 minutes, allowing the flavors to meld.

5. 5

   Add 2 (400 gram) cans of drained and rinsed chickpeas along with the smoked butternut squash cubes to the pot, then continue to simmer gently for an additional 15 minutes.

6. 6

   Stir in 200 grams of fresh spinach, allowing it to wilt into the stew for 3-5 minutes, ensuring it is fully incorporated.

7. 7

   Season the potjie with an additional 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste before serving hot with a side of rice or pap.