Curried Chickpea & Butternut Squash Stew

🥘 Ingredients

• basmati rice
  1 c
• black pepper
• butter
  4 tbsp
• butternut squash
  1 lb
• chickpeas
  2 unit
• cilantro
  ½ oz
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• garlic powder
  2 tsp
• onion
  2
• pitas
  4
• salt
  4 tsp
• sour cream
  3 tbsp
• veggie stock concentrate
  4 unit
• water
  ¾ cup, ½ cup

🍳 Cookware

• small pot
• medium pot

1. 

   1

   In a small pot , combine basmati rice , half the veggie stock concentrate , and water (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate: 4 unit, water: ¾ cup
2. 

   2

   While rice cooks, wash and dry produce. Halve, peel, and dice onion into ½-inch pieces.

   onion: 2
3. 

   3

   Heat a drizzle of cooking oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, butternut squash , and salt (use ½ tsp now; 1 tsp for 4). Cook, stirring occasionally, until veggies are slightly softened and browned, ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in chickpeas and their liquid, curry powder , garlic powder , remaining stock concentrate, and 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 minutes to ⏱️ 10 minutes . Taste and season with salt and black pepper if desired.

   cooking oil: 1 tsp, butternut squash: 1 lb, salt: 4 tsp, chickpeas: 2 unit, curry powder: 2 tbsp, garlic powder: 2 tsp, water: ½ cup, black pepper
4. 

   4

   While stew cooks, roughly chop cilantro .

   cilantro: ½ oz
5. 

   5

   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.

   pitas: 4, butter: 4 tbsp
6. 

   6

   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.

   sour cream: 3 tbsp