An easy family favorite.
If you like the texture of Japanese squash that just melts in your mouth, you will like this recipe. Serves 4-6.
1 cup dried chick peas (or use 2 x 15. 5 oz cans. The dried tastes much better)
1 onion, chopped
2 tbsp cooking oil (avocado or coconut)
3-4 cloves of garlic
1 can tomato paste – 6oz
1 can chopped tomatoes, drained – 14.5 oz (or 2 fresh tomatoes, chopped)
1 Butternut squash, peeled and cubed; or Delicata Squash, sliced (no need to peel Delicata). Can use Pre cubed or frozen squash (Trader Joe’s or Costco). Approximately 2 cups.
1 tsp each Paprika, Cumin, Coriander
1/ 2 tsp Turmeric
1/8 tsp Cayenne Pepper
Salt and Pepper to taste
1.5 cups Veggie broth (can use 2 Veggie Bouillons and 1.5 cups water)
4 dates, chopped
Rinse chick peas. Place in Instant Pot and cover with enough water to be at least 1 inch of water above the top of chick peas. Cook Instant Pot High pressure x 40 mins.
Then drain the chick peas and set aside.
Saute the onions (use Instant Pot if you have that function) with oil. When onions are caramelized, turn Instant Pot off. Add rest of ingredients. Mix well.
Set Instant Pot to high pressure x 10 mins. Let it rest for 5 mins.
Serve over brown rice or sour dough bread on side.