One Pot Warming Bean Stew

with Butternut Squash, Chickpeas, Yogurt and Fresh Herbs

30 min

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Contains: Milk and Sulphites.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Tree Nuts, Wheat, and Gluten.

What We'll Send

Garlic
Canned Chickpeas
Spinach
Fingerling Potatoes
Onion Diced 1"
Cilantro
Red Pepper Flakes
Organic Vegetable Stock Cube
Greek Yogurt
Ginger
Dill Fresh
Diced Tomatoes
Cornstarch
Carrot Diced 3/8"
Butternut Squash Diced 1/2"
Spice Blend
Ground Fennel Seed, Thyme Dried, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 509
Fat 20g
Protein 19g
Carbohydrates 72g

What You'll Need

Cooking Directions

1

Prepare Ingredients

Wash potatoes and slice into 1/4 inch coins. Rinse and drain chickpeas in a fine mesh sieve.

2

Begin Stew

Heat 2 tbsp. (4 tbsp for 4 servings) olive oil in a large potover medium-high. Once hot, add potatoes, onions, carrots and butternut squash to pot. Cook for 5-6 minutes, stirring occasionally, until becoming brown and tender. Season to taste with red pepper flakes, salt and pepper.

3

Finish Stew

Stir in garlic, ginger and spice blend for 1 minute, or until becoming fragrant. Crumble in vegetable stock cube. Stir in 2 cups (4 cups for 4 servings) water, diced tomatoes, and chickpeas. In a small bowl, mix cornstarch with 2 tbsp. (4 tbsp for 4 servings) water until smooth. Stir cornstarch mixture into stew. Bring to a simmer and cover with a lid. Cook for 10-12 minutes or until vegetables are tender.

4

Finish Prep

Meanwhile, wash spinach, dill, and cilantro. Roughly chop spinach. Pick and chop dill and cilantro leaves.

5

Finish Stew

When vegetables from Step 3 are tender, stir spinach into stew until bright green and tender.

6

Serve

Divide stew into large serving bowls. Garnish with Greek yogurt and fresh herbs. Enjoy!

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