Tuesday, December 31, 2013

Butternut Squash Stew

This is a really simple dish that packs lots of flavor and healthy ingredients.
Although it has no meat, it is still subtantial, and with a side of rice it makes a
satisfying meal.

Here is the recipe:

3 tbsp olive oil
1 small onion finely chopped
1 can of crushed tomatos, (the unseasoned kind)
1 stick of cinnamon
1 tsp of ground coriander
a dash of red pepper flakes
1 small butternut squash in cubes
2 small can of chickpeas
3 cups of chicken broth
zest of one lemon
1/2 cup chopped prunes (or raisins)
4 cups of chopped watercress (spinach or chard work too)

Sautee the onion on the olive oil until soft. Add the garlic, tomatos and
spices and cook for a couple minutes.
Add the squash, chickpeas, prunes, lemon zest and broth and simmer  until the squash is tender.
You can add a little water if it starts drying out.
Stir in the watercress or spinach and cook for a couple minutes.
Check the seasoning and add salt/pepper if needed.
Serve over brown rice or couscous.