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
Copyright © by Norma Chang
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