Squash and Chickpea Stew with Lemongrass
This comforting weeknight squash stew is inspired by Thai curries that combine rich coconut and fragrant lemongrass, but it’s quite mild and soothing rather than spicy. Deeply orange kabocha is used here, but butternut, delicata or acorn squash would all work well. The secret behind this quick yet flavorful dish is peanut butter; it adds nutty depth to balance the aromatic and bright lemongrass-infused broth. Chickpeas pair well with squash, but this customizable stew can accommodate any bean (like white, pinto or black beans); lightly mashing half of the tender squash and beans at the end thickens the sauce.
Ingredients
- 2tablespoons neutral oil, such as safflower or canola
- 1cup finely chopped shallot
- 2lemongrass stalks, tough outer layer discarded and stalk cut into thirds
- 3garlic cloves, minced
- 2tablespoons minced fresh ginger
- 2tablespoons creamy peanut butter
- 2 1/2pounds kabocha squash (1 small), peeled, seeded and cut into ½-inch cubes (about 3 ½ cups)
- 1(15-ounce) can chickpeas, rinsed
- 1cup unsweetened coconut milk, stirred
- Kosher salt and black pepper
- 5ounces baby spinach
- 1tablespoon lime juice
- Cooked basmati rice and chopped basil, for serving
Directions
In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 3 minutes.
Meanwhile, using a meat mallet or the bottom of a small pot, crush the lemongrass pieces to split open the stalks. (This helps release the aroma and flavor.) Add lemongrass, garlic and ginger to pot and stir until fragrant, 1 minute. Add peanut butter and cook, stirring constantly, until well blended and lightly caramelized on the bottom of the pot, about 2 minutes. Add squash, chickpeas, coconut milk and 3 cups water; season with salt and pepper. Bring to a boil over high heat, stirring to lift up any browned bits on the bottom of the pot.
Cover, reduce heat to medium-low and cook at a lively simmer until squash is tender, about 20 minutes. Uncover, discard lemongrass and continue to cook stew, mashing half of the squash and chickpeas, until thickened, another 5 minutes. Add spinach and stir until wilted. Turn off heat, add lime juice and season with salt and pepper.
Divide curry among 4 bowls and top with basil. Serve with rice.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 22 gramsCalories: 500Saturated Fat: 12 gramsUnsaturated Fat: 8 gramsSodium: 989 milligramsSugar: 11 gramsFiber: 11 gramsCarbohydrate: 65 gramsProtein: 16 grams
Source: https://cooking.nytimes.com/recipes/1023808-squash-and-chickpea-stew-with-lemongrass