- Heat sesame oil over medium-high heat in a 5-quart Dutch oven. Add onion and celery. Cover and sauté for 10 minutes. Stir in butternut squash, coriander, garlic and ginger paste. Cook 5 minutes longer uncovered.
- Stir in tomatoes, vegetable stock and sea salt. Bring to a boil. Reduce heat to medium and boil 15 minutes. Stir in peanut butter until completely incorporated then stir in chickpeas. Cook 5 minutes longer.
- Ladle into bowls and serve with brown rice, lime wedges, cilantro and chopped peanuts.
One Pot Butternut Squash and Chickpea Peanut Stew
Yield
Serves 6-8
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
kikkoman products used:
ingredients
2 tablespoons Kikkoman® Sesame Oil
1 medium sweet white onion, chopped
1 cup celery, sliced
2 cups butternut squash, chopped
1 teaspoon coriander, ground
1 teaspoon garlic, minced
1 teaspoon ginger paste
2 (15 oz) cans fire roasted diced tomatoes with chilies
4 cups vegetable stock
1 teaspoon sea salt
½ cup natural peanut butter
1 (15 oz) can chickpeas, drained
For serving
3 cups brown rice, cooked
2 limes, sliced into wedges
½ cup cilantro, chopped
½ cup peanuts, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
