Okra and Squash Stew with Chickpeas
Ingredients
- 4 tsp. coconut oil or ¼ cup veggie broth
- 2 large white onions, chopped (about 2 cups)
- 3 cloves garlic minced
- 1 tsp. ground coriander
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground turmeric
- 1/4 tsp. sea salt; 1/4 tsp. Cayenne
- 2 cups yellow or green squash cut into 1 inch cubes
- Optional veggies: eggplant, potatoes, leafy greens (spinach, kale, etc)
- 2 cups vegetable broth
- 2 cups fresh tomatoes, diced or 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can 15 oz. chickpeas, drained and rinsed
- 1 1/2 cups thinly sliced okra
- 1/2 cup chopped fresh cilantro leaves optional garnish
- 1/3 cup raw unsalted hulled pumpkin seeds optional garnish
Instructions
- In a large soup pot, heat 3 teaspoons of oil or veggie broth over medium heat. Add onions and garlic and cook for 10 minutes, stirring occasionally until golden brown.
- Add all spices, stir until onions are well coated. Cook about 3 minutes stirring frequently, until deep golden brown. Stir in squash and coat well with the seasoned mixture.
- Stir in the broth, tomatoes, and chickpeas. Bring the soup to a boil, and then reduce heat to a simmer. Cover and let simmer for 8-10 minutes, or until squash is tender.
- While the soup is cooking, in a skillet or frying pan, heat the remaining 1 tsp. oil over medium-high heat. Add the okra and cook for 3-5 minutes, stirring frequently. Cook until the edges are golden brown. Stir the okra into the stew.