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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)

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    2 stalks celery

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    2 onions

    1 piece (3 inches) fresh ginger

    3 large peeled

    butternut squash halves

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    1 yellow bell pepper

    4 plum tomatoes

    1 bunch fresh cilantro

    4 limes

    2 whole-wheat pitas (8 inches each)

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    Salt and pepper

    cup olive oil

    1 can (15 ounces)

    chickpeas

    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 sally.p.vargas@gmail.com.