Vegan butternut squash stew with garbanzo beans
Ragout and stew
The inspiration for this recipe is a classic Bengali dish (kumror chokka) where pumpkin and black garbanzo beans are stir fried together with panch phoron (translated to "five spices" in Bengali). I decided to use butternut squash for this recipe, because that is my favorite winter squash and instead of making it a stir fry, I converted it to a thick and creamy stew to welcome the cooler weather. <br /> Black garbanzo beans have an amazing nutty taste, but it usually requires a long soak and is not convenient for spur of the moment cooking (like mine usually is!). So, I decided to roast the garbanzo, in order to get it to be nuttier and provide a nice textural contrast. <br />The original dish often has freshly grated coconut strewn on top, but I used toasted coconut flakes as a more convenient alternative. Enjoy!
Share:
0
33
0
Comments