African Squash and Chickpea Stew
You can never have too many soup recipes, so give African Squash and Chickpea Stew a try. One serving contains 279 calories, 11g of protein, and 9g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have pumpkin seeds, ground turmeric, ground pepper, and a few other ingredients on hand, you can make it. This recipe is typical of African cuisine.
Instructions
In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat.
Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown.
Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas.
Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.