• 1 ½ tablespoons Coconut Oil
• 1 large yellow onion, diced
• 6 garlic cloves, chopped
• 2 tablespoons freshly grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 ½ teaspoons kosher salt
• Black pepper to taste
• 4 cups low-sodium vegetable broth or water
• 1 small handful of fresh thyme sprigs
• 1 medium butternut squash, peeled and diced
• ½ cup creamy Peanut Butter
• 1 (15-ounce) can chickpeas
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice (or lime juice)
• ½ cup chopped cilantro
• For serving (optional): white or brown rice, quinoa or cauliflower rice
1. Heat a large, deep nonstick pan (or Dutch oven) over medium-high heat. Add the coconut oil, and once shimmering, add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown, about 5-6 minutes.
2. Add the garlic, ginger and spices. Cook for 2 minutes, stirring to coat the vegetables.
3. Pour in the vegetable broth, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the fresh thyme, squash, peanut butter, beans, crushed tomatoes, and tomato paste. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a simmer for 20 minutes, or until the squash is completely soft and tender.
5. Optional step: If you’d like the stew to be very thick and creamy, blend half of the stew (don’t blend it all – you want to retain some texture) in a food processor or blender.
6. Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve with white or brown rice, quinoa, or cauliflower rice, if desired.