Anti-Inflammatory CHICKPEA STEW | one-pot & high-protein

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Set an oven rack to fit a Dutch oven, tagine or braising pan.
2. Mix the spices for the spice mix in a small bowl.
3. Heat the 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the onion with a pinch of salt and cook 7 to 8 minutes until golden brown, adding a splash of water as needed to keep it from burning. Add the bell pepper, garlic and cinnamon stick and cook 3 minutes, stirring often.
4. Add the spice mix and stir vigorously for 1 minute, adding a splash of water if it starts to dry out.
5. Pour in some of the broth to deglaze the pot, scraping up any browned bits. Add the remaining broth, butternut squash, chickpeas, bay leaves, salt, crushed tomatoes and dates. Stir and bring to a boil.
6. Turn off the heat, drizzle with a glug of olive oil and stir again. Cover the pot tightly with its lid (or with foil if you have no lid).
7. Transfer to the oven and bake, covered, for 40 minutes, until the squash is tender and the mixture is thick and stew-like.
8. Meanwhile, stir together the yogurt, 2 teaspoons lemon juice, salt to taste and ½ teaspoon ground coriander for the yogurt sauce. Refrigerate until ready to use.
9. Let the stew cool for 15 to 20 minutes. Stir in half the lemon zest and 1 tablespoon lemon juice, then taste and add more zest or juice as desired.
10. Serve in bowls topped with the yogurt sauce, chopped parsley or cilantro, and a drizzle of extra virgin olive oil.

Summarized from Rainbow Plant Life's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoLemonBell pepperYoghurtChickpea