Curried Chickpea & Butternut Squash Stew

🥘 Ingredients

• basmati rice
  ½ cup
• black pepper
  ½ tsp
• butter
• butternut squash (cubed)
  2 c
• chickpeas (drained and rinsed)
  15 oz
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• curry powder
  1 tbsp
• garlic powder
  ½ tsp
• onion (chopped)
  1 medium
• pitas
  2 pieces
• salt
• sour cream
  2 tbsp
• veggie stock concentrate
  4 units
• water

🍳 Cookware

• small pot
• medium pot

1. 

   1

   In a small pot , combine basmati rice , half the veggie stock concentrate , and ¾%cup water . Bring to a boil, then reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   basmati rice: ½ cup, veggie stock concentrate: 2 units, water
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add onion , butternut squash , and ½%tsp salt . Cook, stirring occasionally, until veggies are slightly softened and browned ⏱️ 5 minutes .

   cooking oil: 1 tbsp, onion: 1 medium (chopped), butternut squash: 2 c (cubed), salt
3. 

   3

   Add chickpeas , curry powder , garlic powder , black pepper , remaining veggie stock concentrate , and 2%cups water . Bring to a simmer and cook until squash is tender ⏱️ 10 minutes .

   chickpeas: 15 oz (drained and rinsed), curry powder: 1 tbsp, garlic powder: ½ tsp, black pepper: ½ tsp, veggie stock concentrate: 2 units, water
4. 

   4

   While stew cooks, roughly chop cilantro .

   cilantro: 1 bunch
5. 

   5

   Toast pitas until golden brown. Spread with 1%tbsp butter . Sprinkle with half the cilantro and a pinch of salt. Cut into quarters.

   pitas: 2 pieces, butter
6. 

   6

   Fluff basmati rice with a fork; stir in remaining 1%tbsp butter.
7. 7

   Divide rice between bowls and spoon the warm stew on top. Garnish with sour cream and remaining cilantro. Serve with buttered cilantro pitas on the side.

   sour cream: 2 tbsp