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sunday supper

Vegetarian butternut-chickpea stew becomes golden pureed soup

Sally Pasley Vargas for The Boston Globe

You get a balancing act of flavors in this vegetarian butternut-chickpea stew. Fresh ginger and cinnamon sticks bring warmth to creamy coconut milk; fresh cilantro and lime add a lively touch. While the stew simmers, honey draws out the sweetness of the squash, bell pepper, and tomatoes. Make a pot of rice, spoon it into shallow bowls, and ladle the stew on top.

For a light supper another night, puree the stew in a blender, thinning it with a little vegetable stock. Add spicy pita crisps and a salad, and your weeknight bowl in all its golden glory is completely different from the first day’s, with a seamless transition.


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(For butternut stew, soup)

2 stalks celery

2 onions

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1 piece (3 inches) fresh ginger

3 large peeled

butternut squash halves

1 yellow bell pepper

4 plum tomatoes

1 bunch fresh cilantro

4 limes

2 whole-wheat pitas (8 inches each)

Salt and pepper

cup olive oil

1 can (15 ounces)


1 can (15 ounces) light coconut milk

4 cups vegetable stock

3 tablespoons coriander seeds

teaspoon cayenne pepper

2 cinnamon sticks

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon cumin seeds

¼ teaspoon paprika

Sally Pasley Vargas can be reached at
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