Ingredients

The following ingredients have 9 Servings
  • 1 small butternut squash, peeled and cut into ¾-inch pieces (3 cups)
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 4 cups vegetable stock
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • Pinch of cayenne pepper
  • 1 (5-ounce) package fresh baby spinach
  • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 1 cup cooked brown rice
  • ¼ cup coarsely snipped fresh parsley
  • Lime wedges

Instruction

  • Combine the butternut squash, diced tomatoes, onion, garlic, stock, curry, cumin, paprika, ginger, and cayenne in a 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Simmer for 18 to 20 minutes or just until squash is tender. Stir in the spinach, chickpeas, and rice; heat through.
  • Top servings with parsley and serve with lime wedges for squeezing.