Alright, let's get cooking! This Spiced Coconut Chickpea & Roasted Veg Stew is a flavour bomb, perfect for a cozy weeknight dinner or a vegetarian-friendly gathering. It’s packed with nutrients, warming spices, and a creamy coconut milk base.

Spiced Coconut Chickpea & Roasted Veg Stew

Yields: 6-8 servings Prep Time: 25 minutes Cook Time: 45-50 minutes

Ingredients:

• For the Roasted Vegetables:

  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 red onions, cut into wedges
  • 2 bell peppers (any color), cored, seeded, and cut into 1-inch pieces
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 4 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

• For the Stew:

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • 1-2 red chilies, finely chopped (remove seeds for less heat)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste

• Optional Toppings:

  • Plain yogurt or coconut yogurt
  • Chopped toasted cashews or almonds
  • Lime wedges
  • Extra cilantro

Equipment:

• Large roasting pan
• Large pot or Dutch oven
• Cutting board and knife
• Measuring spoons and cups
• Grater

Instructions:

1. Roast the Vegetables:

• Preheat oven to 400°F (200°C).
• In a large roasting pan, toss the butternut squash, red onions, bell peppers, and carrots with the 4 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Ensure vegetables are evenly coated.
• Spread the vegetables in a single layer on the roasting pan.
• Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

2. Prepare the Stew Base:

• While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped yellow onion and cook until softened, about 5-7 minutes.
• Add the minced garlic, grated ginger, and chopped chilies (if using) and cook for another minute until fragrant.
• Stir in the ground coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.

3. Simmer the Stew:

• Add the diced tomatoes (with their juice) and the drained and rinsed chickpeas to the pot. Stir well to combine.
• Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
• Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.

4. Combine and Finish:

• Once the roasted vegetables are ready, add them to the pot with the stew.
• Stir in the chopped cilantro and lime juice.
• Season with salt and pepper to taste.

5. Serve:

• Serve the stew hot, garnished with extra cilantro, a dollop of plain yogurt or coconut yogurt (if using), chopped toasted cashews or almonds (if using), and a wedge of lime.
• Serve with naan bread, rice, or quinoa for a complete meal.

Chef's Notes & Tips:

• Spice Level: Adjust the amount of chili and cayenne pepper to your liking. Start with a smaller amount and add more if needed.
• Roasting Alternatives: If you prefer, you can use other vegetables for roasting, such as cauliflower, sweet potatoes, or broccoli.
• Creaminess: For an extra creamy stew, you can use an immersion blender to partially blend the stew before adding the roasted vegetables. Be careful not to over-blend, you want some texture.
• Make Ahead: This stew tastes even better the next day, as the flavors have time to develop. It can be stored in the refrigerator for up to 3 days.
• Freezing: This stew freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 2 months.
• Vegetable Broth: Use a good quality vegetable broth for a richer flavor. If you are not vegetarian, chicken broth also works well.
• Vegan Alternative: Ensure your vegetable broth is vegan.
• Naan Bread: If using Naan Bread, consider lightly grilling it and brushing with garlic butter for extra deliciousness.

Enjoy your flavourful and warming Spiced Coconut Chickpea & Roasted Veg Stew! Bon appétit!