Lebanese Butternut Squash Stew
Butternut squash blends beautifully with chickpeas, mushrooms, and tomatoes in this warming middle eastern vegan comfort food.
Ingredients
- 3 cups butternut squash peeled, seeded and cubed
- 2 cups stock
- 1 14 oz can chickpeas
- 3-4 cups cremini mushrooms chopped
- 1 15 oz can diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp dried minced onion (or 1 onion, minced and sauteed)
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 cinnamon stick
- cillantro to garnish, optional
Instructions
- Add all ingredients into the slow cooker. Cook on low for 4 to 6 hours, until the squash is tender and the flavors are melded. Alternately, cook on high for 2-3 hours.
Nutrition
Serving: 1Servings