Food & dining
    Next Score View the next score

    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