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Okra and Squash Stew with Chickpeas

Ingredients

  • 4 tsp. coconut oil or ΒΌ 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.