Curried Chickpea & Butternut Squash Stew
with Buttery Cilantro Pitas & Sour Cream
This hearty vegetarian chickpea stew tastes like it's been cooking for hours! You'll simmer butternut squash, chickpeas, and onion together in a curry-spiced broth. Serve over fluffy, fragrant basmati rice and finish with a dollop of sour cream and sprinkle of cilantro with buttery toasted pitas alongside.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Chickpeas
1 tablespoon
Curry Powder
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1.5 tablespoon
Sour Cream
(Contains Milk)
8 ounce
Butternut Squash
2 unit
Veggie Stock Concentrate
2 unit
Pita Bread
(Contains Sesame, Wheat)
½ cup
Basmati Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, half the stock concentrates, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces.
• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium- high heat. Add onion, squash, and 1⁄2 tsp salt (1 tsp for 4). Cook, stirring occasionally, until veggies are slightly softened and browned, 3-5 minutes. • Stir in chickpeas and their liquid, curry powder, garlic powder, remaining stock concentrate, and 1⁄2 cup water (1 cup for 4). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally and lightly mashing squash and chickpeas with a spoon, until squash is tender and liquid has slightly reduced, 8-10 minutes. • Taste and season with salt and pepper if desired.
• While stew cooks, roughly chop cilantro.
• Toast pitas until golden brown; spread with 1 TBSP butter (2 TBSP for 4 servings). Sprinkle pitas with half the cilantro and a pinch of salt. Cut into quarters.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice and stew between shallow bowls in separate sections. Top stew with a dollop of sour cream and remaining cilantro. Serve with buttery cilantro pitas on the side.
