Hey y’all! Today I’ve got a delicious soup/stew recipe for you! We are nearing the end of Winter here in the Midwest, so I’ll probably start bringing you some salads and summery dishes very soon!! For today, we need some baby spinach, a butternut squash, an onion, garbanzo beans, diced tomatoes, brown rice, vegetable broth, parsley, paprika, cumin, ginger, and curry powder.
Start by peeling and de-seeding the squash. Cut it into rings, then dice up those rings into cubes.
Put the diced squash in the vegetable steamer and cook it until its soft but not squishy.
While the squash is cooking, dice up the onion and mince the garlic. Brown it in a pan.
Cook the rice. Drain and rinse the chickpeas.
In a large pot, mix together the rice, the onions and garlic, the butternut squash, chickpeas, the diced tomatoes, and some vegetable broth. Add all the spices. Lastly, toss in some of the baby spinach. Let it simmer for a bit.
Top with some parsley and enjoy!