One of my butternut squashes (in storage since last fall) has developed a wrinkle and is not looking very happy, I should really do something with it, but what? I wanted something different besides soup. Remembering I have chickpeas sprouts in the freezer and a head of cauliflower in the fridge, aha, why not make a stew? Not to mention I posted an article about growing chickpeas sprouts on Monday but did not include any recipe. So here is one that you will enjoy.
This is a basic and simple recipe that is very forgiving, use it as a guide. Add other spices to your liking. I would have loved to kick it up a notch with fresh chili peppers but I had none in the fridge nor the freezer.
This stew benefited from a squeze of lime juice (lemon juice will work too). I enjoyed it with whole grain bread and a green salad or if you prefer serve over cooked brown rice.
Curried Chickpeas (Garbanzo Beans) Sprouts, Cauliflower & Butternut Squash Stew
1 – 2 cups chickpeas sprouts, cooked or uncooked (see NOTE)
6 – 8 ounces cauliflower, cut florets into bite-sized pieces
8 – 12 ounces peeled and cubed (about ¾ inch) butternut squash
1 small (about 4 ounces) red onion cut into chunks
2 – 3 slices ginger from ginger wine or fresh ginger, grated if desired
1 – 3 shallots, minced
1 – 2 cloves garlic minced
1 – 3 teaspoons curry powder or to taste
1 teaspoon kosher salt or to taste
1 – 2 tablespoons oil
¾ – 1 cup broth, chicken or vegetable
1 – 2 tablespoons chopped cilantro or flat leaves parsley
1. In a large pot, add oil, ginger and shallots. Sauté until shallots is translucent. Add garlic, continue to sauté until garlic is soft. Add salt and curry powder, sauté 10 seconds.
2. Add chick peas, cauliflower and butternut squash, mix well. Add broth, bring to boil, simmer until butternut squash is partially cooked about 10 minutes.
3. Add onion, cooked until squash is soft, another 5 – 8 minutes. Turn off heat, remove and discard ginger slices, if desired. Stir in cilantro or parsley. Adjust taste, serve.
Add: bacon or pancetta. Brown bacon or pancetta before going to step 1 of preparations.
Add: ½ pound cubed chicken. After adding salt and curry, add chicken. Sauté until chicken changes color. Proceed to step 2.
NOTE: Substitute: canned chickpeas for the chickpeas sprouts
Related posts you might be interested in:
Click here for Growing Chickpeas (Garbanzo Beans) Sprouts
Click here for Chick Peas sprouts, Asparagus, Garlic Green & Penne Stir-fry
Copyright © by Norma Chang
Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see to see what others are cooking.
Great colorful dish! It looks so tasty!
Thanks, it was tasty.
Hi Norma – I do plan to be at Rhinebeck again – part of my vacation!
Help! I decided to do the chickpea thing – missed the boat somehow. #1 soak for 9 hours – then what? They looked just the came. Poured off the water (big mistake?) Then waited breathlessly until the next day. Nothing. They are hard as little rocks and nothing happened. I am hopeless, I guess.
Here is the link: https://gardentowok.wordpress.com/2012/01/30/harvest-monday-january-30-2012-growing-chick-peas-garbanzo-beans-sprouts/
Go to Method and follow instructions.
Send me another note if you still need assist.
Thanks for the recipe very timely for us, we had someone give us a squash this week and we have been wondering what to do with it. Looks like soup!!!
You are welcome. glad my recipe is timely for you, enjoy.
Nice but can I substitute something for the chick peas? I do love curry and am looking for more curry recipes. I did use my mung bean sprouts this week in a chow mien. However I made too many, can I freeze them. I would really like to figure out a way to can them.
I am just getting to posting Thursday’s Kitchen Cupboard also.
Leave out the chickpeas and do “Variation 1” or “Variation 2” or combine both variations.
I suppose you could freeze the mung beans sprouts after cooking them. I would saute in a bit of oil, cool and package in meal-size portion. Not as good as freshly harvest, but OK.
Will visit your post on Thursday’s Kitchen Cupboard as soon as I finish replying to all my comments.
This looks hearty and filling but not fattening (well, unless you do variation 1). I love the flavour profile you have created here with the curry, ginger, shallots and cilantro; it’s full of warmth and zesty flavours for these dreary winter days (at least in Toronto). Happy Friday!
Yes, it is a healthy dish. I am into low-fat, high-flavor cooking. Love Toronto, visit every summer, got family there.
this looks great!
Hello Mrs. Pickles,
What a beautiful stew! All of the variations sounds wonderful! Hmmm, decisions, decisions!
You can combine the 2 variations with the original recipe, no decision needed.
It really looks good and I’m sure it’s delicious!
Thanks, it was delicious.
This looks delicious!!! Would love to try it.
Thank you, the dish is really easy to make. You can substitute canned chickpeas for the chickpeas sprouts.
That is funny, eveyone is cooking with either chickpeas or spicy sausage this week – or in my case both. This looks great – perfect for autumn when the pumpkins are ready.
I forgot to mention that one can substitute canned chickpeas for the chickpeas sprouts, must go back to the post and make an update. You are looking forward to autumn and we are looking forward to spring.
I absolutely love the chickpeas and the cauliflower int his recipe. This is absolutely wonderful Ms. Norma 🙂
I know I left more of a post than is showing. I was wondering about my mung bean sprouts. Can I freeze them? I would really like to can them but haven’t found any directions for that.
I suppose you could freeze the mung beans sprouts after cooking them. Saute in a bit of oil, cool and package in meal-size portion. Not as good as freshly harvest, but OK.
I don’t know anything about canning them, but you are an experienced canner so I am sure you will figure something out.
I really have to try this. It sounds delicious and your photo of the dish makes it appear vibrant. I hope youhave a wonderful weekend. Blessings…Mary
Thanks you, a wonderful weekend to you too.
I have a feeling that my recipe won’t look nearly as good as the one pictured! Looks so yummy, I will have to try this soon.
Hello Seeds ad Shovels,
I am sure your recipe will look even better than my picture.
We love thick vegetable stews/soups like this. I made one just last week and it freezes well too. This looks delicious and a great way to use up produce in your fridge. Ginger wine is interesting; I’ve never had it.
Thanks for visiting my blog!
Yes, soups and stews are great to use up produce in the fridge.
Because I use ginger and wine a lot in my cooking. I created ginger wine to make life easier in the kitchen.
Thank you also for visiting.
Thanks for sharing the recipe 🙂 This look very healthy, filling and comforting ~ I love buttersquash nut or what we call pumpkin in Melb 🙂
You are welcome. I enjoy sharing. I did not know butternut squash is referred to as pumpkin in your part of the world. Learned something new.
Hi Norma – I love stews… there’s nothing better in cold, winter weather. This looks really rich in colour and flavour! Beautiful 🙂
Thanks so much for stopping by my blog earlier today 🙂
Agree, stews and soups, cold weather comfort foods. Thanks for dropping by.
This looks so colourful and hearty I know it would be doing me good as I ate it! I am a love of chickpeas and would adore this dish!
I think you will enjoy this dish. Thanks for stopping by.
Norma, seeing this dish you just reminded me that I need to sprout the chickpeas that I got over the weekend 😉
Looks delicious and I look forward to try to cook with the chickpea sprouts 🙂
You may want to grow more sprouts than you need and freeze the extra after steaming, comes in very handy. I put the cooked sprouts in many dishes, so convenient and easy to use not to mention highly nutritious. Feel free to link the site if you think your friends will like it.