Chickpea and Veggie Stew


This is a wonderful, warm, nourishing meal. A true vegetarian delight.


  • 3 Tbsp coconut oil
  • 3-4 cloves garlic, peeled and minced or HING
  • 2 small onions or leeks, trimmed, rinsed and minced or HING
  • 1-2 Tbsp curry powder
  • ¾# butternut squash, peeled and medium diced
  • 1 zucchini, med large, medium dice
  • 2 cups chickpeas, cooked
  • 12 oz frozen peas
  • 2, 14 oz cans coconut milk
  • 1 cup water
  • 2 tbsp fresh cilantro, minced
  • 2 tbsp fresh basil, minced
  • Sea salt
  • ½ cup toasted cashew nuts, chopped


  • 2 each scallions, minced
  • ¼ cup coconut toasted


  • Heat large pot and add oil.
  • Saute onions and garlic for a few minutes until leeks begin to wilt. Or just add Hing as onion substitute.
  • Add curry powder and stir, toast curry lightly, being careful not to burn.
  • Add diced butternut squash and sauté a few minutes.
  • Add coconut milk, water and salt to sautéed vegetables. Bring mixture to a boil, turn down to simmer and cook about 3 minutes.
  • Add zucchini and chickpeas to pot and simmer until vegetables are just tender.
  • Right before serving add peas, basil and cilantro.
  • Taste and adjust seasoning as necessary.
  • Garnish each dish with toasted cashew nuts on the top. Serve other garnishes in small bowls on the side so guests can help themselves.