Source: Besthealt Mag
- 1 tablespoon olive oil
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, finely chopped
- 500 g butternut squash, peeled and cut into 2 cm chunks
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 can (398 ml) canned tomatoes, coarsely chopped
- 1 can (540 ml) chickpeas, rinsed and drained
- 1⁄4 cup raisins
- 1⁄4 cup chopped fresh cilantro, to garnish
Preheat the oven to 350ºF (180°C). Heat the olive oil in a nonstick flameproof casserole dish over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is golden-brown, about 7 minutes.
Add the butternut squash, curry powder and ground coriander, stirring to coat. Add the tomatoes, chickpeas, raisins and 1⁄2 cup water. Bring to a boil over medium heat.
Cover the casserole with the lid, transfer to the oven, and bake until the squash is tender, about 20 minutes. (The squash and chickpea stew can be made ahead to this point and refrigerated. Reheat in a 340ºF (170°C) oven, adding a little more water if necessary.) Stir in the chopped fresh cilantro just before serving.