1 tablespoon of canola oil
2 cups of butternut squash, peeled and cubed
1 onion, diced
2 garlic cloves, crushed
1 teaspoon of cilantro
½ teaspoon of ground cumin
1 can of chopped tomatoes, low sodium (16oz)
2 cans of chickpeas, drained (32oz)
1 can of sliced carrots (16oz)
½ teaspoon of chili powder
½ teaspoon of paprika powder
1 can of chicken broth, low sodium (16oz)
2 cups of water
- Heat the canola oil in a large pan. Cook the onion and butternut squash for 5 minutes, until the onion is softened but not browned.
- Add in the garlic, spices and cilantro; cook for 1 minute.
- Add the chopped tomatoes and chickpeas to the pan. Make sure all ingredients mix in well.
- Lastly, add the chicken broth, water and carrots. Cover and let simmer for about 20 minutes.
Recipe modified by CHOICES Nutrition Education Program
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