Saturday, October 27, 2012

Chickpea-Squash Stew served over Quinoa

Did you know that 2013 has been declared Year of the QuinoaAs wonderful as quinoa is, it's a bit underrepresented on this blog.  Here's a recipe to change that. 

So colorful and healthy!

Chickpea-Squash Stew served over Quinoa

  • 4 cups cubed (1/2 inch) and peeled butternut squash 
  • 1 1/3 cup quinoa
  • 2 2/3 cup water
  • Pinch of salt
  • 4 teaspoons olive oil
  • 2 onions, diced
  • 1 teaspoon salt
  • 1/4 cup minced fresh ginger
  • 1 jalapeno, seeded and minced
  • 4 cloves garlic, minced
  • 1 cup lite coconut milk
  • 2 - 14 ounce cans petite diced tomatoes
  • 2 - 14 ounce cans chickpeas, drained and rinsed
  • 4 green onions, chopped

First, boil the squash in a medium/large saucepan until just tender, about 15 minutes.  Drain, rinse, and set aside.  
Meanwhile, cook the quinoa.  Combine the quinoa and water in a medium saucepan and bring to a boil.  Reduce the heat to low, cover, and cook for about 15 minutes or until the water is absorbed.  Then remove the quinoa from the heat, fluff with a fork, and cover to keep warm.
While the squash and quinoa are cooking, begin to cook the stew.  Heat the olive oil over medium-high heat in a large skillet. Add the onions and salt and cook until the onions begin to brown, about seven or eight minutes. Add the ginger and jalapeno and cook for two more minutes, stirring constantly. Add the garlic and cook for another minute.  Then add the coconut milk, tomatoes, chickpeas, and cooked squash and bring the mixture to a boil.  Reduce the heat and simmer until the squash is tender, stirring frequently, about 15 minutes.

Ladle the stew over the quinoa and garnish with green onions before serving hot.  Yields 8 servings.

We all enjoyed this colorful, flavorful dish.  The nuttiness of the quinoa and the heartiness of the squash and chickpeas make this a solid, everyday dish.  Plus, the coconut milk and jalapeno balance each other nicely. 
We didn't have trouble finding any of these ingredients at our standard grocery store. 
 Ease of Preparation:          
As long as you're sure to multitask by cooking the quinoa and squash at once, this dish doesn't take too long.  I find that it's easiest to dice the hard squash using a heavy chopping knife. 
Non-vegan friendliness:         
Simon noted that there's nothing missing from this dish; at the same time, he considers it more of a hearty side dish than a main dish.  I really like the aesthetics of this dish, and I'd be confident serving it to non-vegans, especially during fall!       

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