May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, and Tree Nuts.
Wash potatoes and slice into 1/4 inch coins. Rinse and drain chickpeas in a fine mesh sieve.
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.
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.
Meanwhile, wash spinach, dill, and cilantro. Roughly chop spinach. Pick and chop dill and cilantro leaves.
When vegetables from Step 3 are tender, stir spinach into stew until bright green and tender.
Divide stew into large serving bowls. Garnish with Greek yogurt and fresh herbs. Enjoy!
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