Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pan over medium heat, then sauté 1 large finely chopped onion for 5 minutes until softened.

2. 2

   Add 4 minced garlic cloves and 20 grams of grated fresh ginger to the pan, cooking for 1 minute until fragrant.

3. 3

   Stir in 2 tablespoons of Cape Malay curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander, toasting the spices for 30 seconds.

4. 4

   Combine the sautéed aromatic mixture, 800 grams of drained chickpeas, 700 grams of 1-inch diced butternut squash, 1 cinnamon stick, 2 star anise pods, 1 cup of vegetable broth, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large vacuum-sealable bag or a freezer-safe zip-top bag suitable for sous-vide.

5. 5

   Remove as much air as possible from the bag and seal it, then submerge the bag in a preheated 85°C (185°F) water bath for 2 hours to tenderize and infuse the flavors.

6. 6

   Carefully remove the bag from the water bath, transfer the cooked mixture to a pot, and stir in 400 ml of full-fat coconut milk and 70 grams of chopped dried apricots, simmering gently for 10 minutes to combine and slightly thicken.

7. 7

   Taste and adjust seasoning if needed, then garnish the Sous-Vide Cape Malay Spiced Chickpea & Butternut Squash Medley with 0.25 cup of fresh chopped coriander before serving warm.