Orange Squash and Garbanzo Stew/Soup
photo by Derf2440
- Ready In:
- 29mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1 teaspoon canola oil
- 3⁄4 cup onion, chopped
- 1⁄2 - 1 jalapeno pepper, seeded and chopped
- 1⁄2 inch fresh ginger, peeled and grated
- 1 garlic clove, smashed
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 cup water
- 2 teaspoons reduced sodium soy sauce
- 1 1 cup sweet potatoes or 1 cup pumpkin, cubed
- 1 cup garbanzo beans, cooked
- 1 cup reduced-fat coconut milk
- 1 lime, juice of
- 1⁄4 cup cilantro leaves, chopped or 1/4 cup spinach
- spinach leaves, for garnish
directions
- Heat oil in medium saucepan over medium low heat.
- Add onion, pepper, ginger and garlic.
- Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
- Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
- Add water, soy sauce, squash and beans to pot, bring to boil.
- Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
- Add coconut milk and heat through.
- Add lime juice and cilantro or spinach and stir to blend.
- Garnish with spinach or cilantro leaves.
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Reviews
-
Delicious! I had garbanzo beans in the freezer, kept seeing "pumpkin recipes" on the home page of Zaar, so I picked up some pumpkin. This recipe was great. I used full fat coconut milk, since that's what I had. It was a very rich soup that way. And I hadn't realized I was out of ground coriander, I'll bet it's even better with that added flavor. Otherwise I doubled the recipe and followed the directions as is. The soup is very quick to put together. My husband and I enjoyed it very much, my oldest ate around the pumpkin and liked the flavor. The two younger kids weren't interested (anything with yellow vegetables is still off limits, unfortunately).
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