Orange Squash and Garbanzo Stew/Soup

Orange Squash and Garbanzo Stew/Soup

Time: 29 mins

Ingredients

• 1 teaspoon canola oil
• 3/4 cup onion, chopped
• 1/2-1 jalapeno pepper, seeded and chopped
• 1/2 inch fresh ginger, peeled and grated
• 1 garlic clove, smashed
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup water
• 2 teaspoons reduced sodium soy sauce
• 1 cup orange squash or 1 cup sweet potatoes or 1 cup pumpkin, cubed
• 1 cup garbanzo beans, cooked
• 1 cup reduced-fat coconut milk
• 1 lime, juice of
• 1/4 cup cilantro leaves, chopped or 1/4 cup spinach
• spinach leaves, for garnish

Directions

• 1 Heat oil in medium saucepan over medium low heat.
• 2 Add onion, pepper, ginger and garlic.
• 3 Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
• 4 Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
• 5 Add water, soy sauce, squash and beans to pot, bring to boil.
• 6 Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
• 7 Add coconut milk and heat through.
• 8 Add lime juice and cilantro or spinach and stir to blend.
• 9 Garnish with spinach or cilantro leaves.