Cooking can be risky business.
Sometimes you get a great idea for a meal, you decide what ingredients you need to use to make it, you get into the kitchen, and you fail miserably. For whatever reason the stars just don’t align for you that day.
And then other times, you get a sort-of idea for a meal, wander around your kitchen opening the cupboards and the fridge gathering ingredients on a whim, and magically everything comes together and you realize you’ve made a masterpiece!
Well that’s what happened to me the other day when I made this:
Butternut Squash and Chickpea Peanut Stew!
So here’s the story:
Julie went for a run, but I am currently off the running scene. Apparently I managed to either strain my oblique muscles or get a stress fracture in my ribs (it has yet to be determined) while I was sleeping, so running is out of the question for a while. It’s not cool.
But let’s not talk about me, let’s get back to this stew!
While Julie was out running, I went for a walk. And naturally, I spent my walk thinking about what I was going to make for dinner! What else does one think about when they’re by themselves?
Did I mention that it was cold outside? I don’t know what the weather’s like where you live, but here in southwestern Ontario winter has definitely arrived.
And what does that mean?
Soup, stew, and everything warm and comforting, that’s what! 🙂
So I walked around the kitchen just pulling things off shelves, and this is what happened- a big bowl full of sweet chunks of butternut squash, crisp peppers, sauteed onions, and buttery chickpeas, all in a smooth, peanut-infused broth.
So. Freakishly. Delicious.
I’m giving myself a pat on the back for this one 🙂
And did I mention this is one of the first meals we’ve made using our new-found peanut flour? Julie and I searched high and low for peanut flour, and we finally found it! Don’t be surprised to see it pop up in several recipes over the next little while 🙂
But if you don’t have peanut flour, never fear! You could easily add some peanut butter to the broth (a 1/4 c. would probably be sufficient), just make sure that you add some other flour or corn starch or xanthan gum to the broth so it will thicken a bit.
So that’s the story of how this soup came about. I scored some serious sister-of-the-year points when Julie came home to a steaming bowl of this stuff 🙂
Butternut Squash and Chickpea Peanut Stew
Prep Time: 5 min
Cook Time: 30 min
1 c. diced white onion
2 cloves garlic, minced
1 heaping tbsp fresh ginger, minced
3 c. cubed butternut squash
1/2 c. diced sweet peppers
1 1/2 c. cooked chickpeas
2/3 c. milk (we used regular 1%, but any unflavoured non-dairy milk will work, coconut milk would also be fabulous!)
2 tbsp low-sodium soy sauce
1/2 tbsp lime juice
1/4 c. peanut flour
1/4 tsp salt
pepper, to taste
siracha sauce (optional)
crushed peanuts (for topping)
In a pot, heat a small amount of oil over medium heat. Add onions and cook until onions begin to turn translucent, about 4-5 minutes.
Add garlic, ginger, squash, and peppers, and cook until squash becomes soft, about 10 minutes.
In a bowl, whisk together milk, soy sauce, and lime juice. Gradually whisk in the peanut flour, stirring vigorously to avoid clumps.
Once the squash is cooked through, add the chickpeas and the broth. Bring to a boil, then reduce to low and simmer for another 10 minutes.
Add salt and pepper, to taste.
Divide into two bowls, and top with siracha sauce (if you like things spicy!) and crushed peanuts, if desired.
ps- Today is December 1st. Get ready for a whole lot of eggnog, cranberries, and all things red and green!