- 1 tbsp. (15 mL) olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 or 2 fresh hot chilies, chopped
- 1 tbsp. (15 mL) grated fresh ginger root
- 1 tbsp. (15) mL light brown sugar
- 1 tsp. (5 mL) cumin
- 1-1/2 lbs. (750 g) butternut or other winter squash, peeled, seeded and cut into 1-inch (2-cm) chunks (about 4 cups prepared)
- 1-1/4 cups (300 mL) hot water
- 1 tsp. (5 mL) salt
- 1/4 tsp. (1 mL) black pepper
- 1/4 cup (50 mL) peanut butter
- 1 can (19 oz./540 mL) chickpeas, drained and rinsed
- 1/2 cup (125 mL) chopped roasted peanuts
- 1/4 cup (50 mL) chopped fresh parsley or cilantro
- In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add the garlic, chilies, ginger, brown sugar and cumin and stir to mix. Cook for a minute or two, then add the squash and toss to coat everything evenly. Add 1 cup (250 mL) of the hot water, the salt and pepper and bring the mixture to a boil. Meanwhile, stir the remaining 1/4 cup (50 mL) of hot water into the peanut butter, then add to the squash mixture in the pot. Mix well, cover and lower the heat to low. Let cook for 15 to 20 minutes or until the squash is nearly tender.
- Add chickpeas and roasted peanuts to the stew and continue cooking for another 10 minutes. Stir parsley or cilantro in just before taking it off the heat. Serve immediately.
Peanuts, Known In Africa As Groundnuts, Are Frequently Used In African Cooking. For This Stew, Peanut Butter Adds Delicious Crunch And Rich Flavor To This Simple Vegetarian Dish.