Have I mentioned my love of butternut squash and chickpeas? I'm sure I have. I now buy chickpeas in bulk. Is that wrong? I can't tell you how often I'm making something and it crossed my mind "I should add a can of chickpeas to this!"
Just wait until I make chickpea cookies!
Beef Stew with Butternut Squash & Chickpeas
1 onion, chopped
2 carrots, peeled and cut into 1/2 inch pieces
1 tbsp. garlic
1 1/4 lbs. lean beef stew meat
1/3 cup flour
1 tsp. curry powder
Dash cayenne (to taste)
1/4 cup red wine
4 cups beef stock (8 bouillon cubes, 4 cups water)
1 (15 oz) can chickpeas
2 lbs. butternut squash cubes, peeled & cubed
1/4 cup cilantro (optional)
Heat small bit of cooking spray in nonstick pan, add onions and carrots and cook 5 minutes, until soft. Stir in garlic and cook 1 minute. Mix flour with curry powder and sprinkle over the beef. Add beef to onion mixture and cook, without stirring for about 4 - 5 minutes. Deglaze the pan with red wine, then add beef stock. Add curry paste. Bring all to boil then reduce to simmer. Cover with a tight fitting lid or pour into a casserole dish with lid and place in oven at 325 for 1 hour. Stir in chickpeas and squash and cook for another 40 - 45 minutes until squash is soft. Garnish with chopped cilantro if desired. Yield 10 slightly heaping cup.
Total calories = 2215 calories
10 servings = 222 calories per serving
2 cups Beef Stew = 444 calorie dinner
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.