This butternut squash & chickpea stew is an ultimate comfort meal for the winter season. Quick and easy to prepare, it only requires a few staple ingredients and makes a perfect family meal for big and little people. Vegan and gluten free.
In a big pan heat up 2 tbsp olive oil over medium heat. Fry the onions for 3-4 minutes until just softened and translucent. Add garlic and red chili and cook for a further 2-3 minutes.
Add butternut squash, smoked paprika, turmeric, cinnamon and clementine juice & zest and cook over high heat for 5-7 minutes to slightly brown off the squash.
Stir in the coconut milk, cover with a lid and simmer on low to medium heat for 15-20 minutes, stirring occasionally from time to time. If the sauce is getting too thick, add as much water as you require to achieve the desired consistency. If it’s too thin, add 2 tablespoons of coconut flour (or 1 tablespoon of cornflour) to thicken it up.
Stir in the chickpeas and kale and cook for a further 10-15 minutes until the squash is soft enough yet has a little crunch. Season with salt & pepper and sprinkle with fresh coriander. Serve with basmati rice.