Vegetarian

Squash and Chick Pea Stew takes 15 minutes to prepare.

Squash and Chick Pea Stew takes 30 minutes to cook.

Squash and Chick Pea Stew makes 4 servings.

The ingredients for Squash and Chick Pea Stew are:

1 tablespoon olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, finely chopped
500 g butternut squash, peeled and cut into 2 cm chunks
1 1⁄2 teaspoons curry powder
1 teaspoon ground coriander
1 can (398 ml) canned tomatoes, coarsely chopped
1 can (540 ml) chickpeas, rinsed and drained
1⁄4 cup chopped fresh coriander, to garnish

Here is how you make Squash and Chick Pea Stew:

1.Preheat the oven to 350?F (180?C). Heat the olive oil in a nonstick flameproof casserole dish over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is golden-brown, about 7 minutes.2.Add the butternut squash, curry powder and ground coriander, stirring to coat. Add the tomatoes, chickpeas, raisins and 1⁄2 cup water. Bring to a boil over medium heat.3.Cover the casserole with the lid, transfer to the oven, and bake until the squash is tender, about 20 minutes. (The squash and chickpea stew can be made ahead to this point and refrigerated. Reheat in a 340?F (170?C) oven, adding a little more water if necessary.) Stir in the chopped fresh coriander just before serving.preparation time 15 minscooking time 30 minsserves 4 Number of Servings: 4Recipe submitted by SparkPeople user DARKFLAME2009.

The nutritional information for Squash and Chick Pea Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.5

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 76.2 mg
• Total Carbs: 48.2 g
• Dietary Fiber: 12.7 g
• Protein: 10.9 g

The dietary needs meet for Squash and Chick Pea Stew is Vegetarian