Butternut Chickpea stew with coconut rice

Here’s one of the most comforting recipes ever!! 

I’m actually so proud of myself for making this hearty recipe, It turned out incredibly delicious. All the ingredients for this recipe came together perfectly. This is made with very simple ingredients that I can assure you, you have in your pantry.

Few Thoughts:

• The jasmine rice can be substitute with regular rice ( I personally always have jasmine rice and I love the scent and flavor).
• The stew can be with or without butternut squash.
• Also, I used eatloisa organic adobo seasonings (Love this seasoning), however if you don’t have this seasoning you can skip this step or you can use a small amount of regular Goya adobo seasoning.

I would recommend to just follow all the ingredients step by step, even if the rice is substituted with regular rice, It will still taste delicious. However,  I loved the way the butternut squash gave a wonderful flavor and taste to the stew.

 Last but not least, if you made or liked this recipe please don’t forget to share; also follow me on instagram @lauryelena and also use #lauryskitchen

Butternut chickpea stew with coconut rice

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Dinner, lunch

Cuisine: American, Hispanic

Serving Size: 4-5

Best butternut chickpea stew with coconut rice

Ingredients

• 2 cups jasmine rice
• 2 cups of water
• 1 cup coconut milk
• 1cup chickpea
• 1 1/2 cup butternut squash (diced)
• 1 carrot (diced)
• 1/2 yellow onion (diced)
• 1/4 red bell pepper
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried parsley
• 1/4 teaspoon of oregano
• 1 1/2 tablespoon of eatloisa organic adobo seasoning
• 2 tablespoon of tomato paste
• 2 garlic cloves (finely minced)
• 1 tablespoon of olive oil
• 2 cup of vegetable broth
• salt
• pepper

Instructions

1. In a medium pot add 1 cup of coconut milk 2 cups of water and 2 cups of jasmine rice add salt to taste. Cook rice just like you normally would.
2. In another pan under medium heat add olive oil and combine onions, red bell pepper and garlic and let that cook until translucent.
3. Next, add carrots, butternut, and chickpeas and stir everything together. Also, add tomato paste, seasonings and stir. Finally, add vegetable broth.
4. Let it all simmer for 25 minutes until sauce is thickens and butternut squash is soft. You can also smash with a firk some of the chickpea so the sauce can get thicken.
5. Check for seasonings and add according to taste.
6. Serve stew with the yummy coconut rice.
7. Garnish with cilantro.
8. Enjoy!

Notes

Left overs for stew can be saved in your fridge for 2-3 days or you can freeze it.

Thanks for stopping by,

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