Food & dining

sunday supper

Recipe for butternut-chickpea stew

Sally Pasley Vargas for the Boston Globe

Serves 4 with leftovers

2tablespoons olive oil
2onions, sliced
2stalks celery, diced
1piece (3 inches) fresh
ginger, finely chopped
2tablespoons coriander seeds, crushed
teaspoon cayenne pepper
2cinnamon sticks
Salt and black pepper,
to taste
3large peeled butternut squash halves, cut into
1-inch chunks (8 cups)
1yellow bell pepper, cored, seeded, and cut into
1-inch pieces
4plum tomatoes, cut into
1-inch pieces
1can (15 ounces) chickpeas
1can (15 ounces) light
coconut milk
3cups vegetable stock
3tablespoons lime juice
1tablespoon honey
¼cup coarsely chopped
cilantro (for garnish)
2limes, quartered
(for serving)

1. In a large soup pot over medium heat, heat the oil. Add the onions and celery and cook, stirring often, for 8 minutes. Add the ginger, coriander, cayenne, cinnamon sticks, salt, and black pepper. Cook, stirring, for 1 minute.

2. Add the squash, bell pepper, tomatoes, chickpeas, coconut milk, and stock. Bring to a boil, lower the heat, and simmer for 15 minutes, or until the vegetables are tender.


3. Stir in the lime juice and honey. Remove the cinnamon sticks and taste for seasoning. Add more salt and black pepper, if you like. Set aside 5 cups of stew for the soup.

4. Ladle the remaining stew into bowls over rice, sprinkle with cilantro, and serve with lime.

Sally Pasley Vargas

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