Description
5-Spice Squash & Chickpea Stew made in 1-pot with lots of cozy vegetables and plant-based protein! Make a pot on Sunday night and enjoy leftovers all week.
Ingredients
- 4 cup + 1/4 cup vegetable broth
- 1/2 white onion, diced
- 1/4 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- pinch of ground cinnamon
- pinch of cayenne pepper
- 1 18-oz. jar crushed tomatoes
- 2 – 3 medium carrots, chopped
- 1 package Cece’s Veggie Co. Organic Butternut Shells & Cheez (or sub ~2 cups chopped butternut squash or sweet potato)
- 1 bell pepper, diced
- 1 15-oz. can cooked chickpeas, drained and rinsed
- Himalayan sea salt, to taste
- Black pepper, to taste
- fresh basil, for serving
Instructions
- Add 1/4 cup of vegetable broth to a large pan over medium heat.
- When the pan is warm, add the diced onion and garlic powder and sauté for 5 minutes, or until it’s fragrant and translucent.
- Add in the spice mixture, cinnamon through cayenne pepper, stir well to combine, and sauté for about 5 minutes, until onions are very soft and the spices are fragrant.
- Next, add in the carrots, Himalayan sea salt, and black pepper. Stir everything well.
- Add in the tomatoes and remaining vegetable broth and bring the soup to a low boil over medium- high heat.
- Reduce the heat and simmer uncovered until the carrots are just tender, about 10-12 minutes.
- Next, add the chopped butternut shellz, bell pepper, and chickpeas and continue to simmer until the yellow peppers are tender and the sweet potatoes are very tender, another 10-15 minutes.
- The soup is done when the butternut squash and pepper pepper are tender. Serve the soup warm with fresh basil. Store any leftovers in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Notes
Recipe adapted from Oh She Glows
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free