How to make chickpea stew butternut squash: cooking from dr. Sebi nutritional food guide
The Ingredients you will need:
2 tsp. coconut or olive oil
1 diced medium onion
1 tsp. ground cinnamon
1/2 tsp. ground coriander
1 large seeded butternut squash peeled, and cut into 1-inch cubes
2 cups chopped plum tomatoes
2 1/2 cups cooked chickpeas
Sea salt, to taste
Directions of making chickpea stew butternut squash:
In a Dutch oven or heavy stockpot heat the oil over medium heat, Sauté the onion until translucent and just starting to turn brown.
Stir the added cinnamon and coriander, and then cook for 30 seconds to release the fragrance from the spices. Add the squash and plum tomatoes, stir to mix-in the spices, and then add 2 cups of water. Bring to the boil, and then reduce heat to simmer, cover, and cook for 30 minutes, stirring a few times.
Add the chickpeas, and parsley, and continue to cook, uncovered, for 10 minutes. Taste, and adjust seasoning with salt.
When you have finished, you can serve the chickpea stew with wild rice, brown rice or Teff, spelt, Rey or camut spaghetti of your choice. Cooking from dr Sebi natural food guide.