A warmly spiced delicata squash and fava bean stew makes the ultimate comfort food meal for chilly weeknights. It’s the kind of stew that makes you feel all snuggly and cozy inside out.
500gdelicata squash[1/2 squash] unpeeled and cut into half-moon (or quarter) slices
1tablespooncoconut oil
300geggplant[about 1/2 of a large globe eggplant or 4 cups], diced into chunky cubes
400gcooked fava beans[one 540 ml-can, drained]
480mlcrushed tomatoes[2 cups]
500mlwater[2 cups] + more as needed
1tablespoonminced gingersee notes for link to a few tips on homemade ginger paste
1teaspooncumin
2teaspoonscoriander seed powder
2teaspoonspaprika
2teaspoonsvegetable bouillon powder[or 2 cubes]
2 - 3bay leavesdepending on size
1 1/2tablespoonsmaple syrupadjust to taste
Salt and pepperto taste
Parsley or coriander leavesfor garnish
Instructions
Cut delicata squash into 2 cm slices, remove the seeds, then cut each slice into 4 - 8 pieces.
Cut the eggplant into chunky pieces of about 5 cm (2 inches).
Heat oil in a pot on medium heat. Add minced ginger and delicata squash.
Cook while stirring for about 10 minutes.
Remove from pan, set aside.
Add spices to the pan followed by bay leaves. Dry roast for 30 seconds then add the crushed tomatoes, vegetable bouillon powder, maple syrup and about 1/2 cup water.
Simmer covered for 5 - 7 minutes while occasionally stirring.
Add the squash and 2 cups water. Cover and continue to simmer for another 8 - 10 minutes.
Then add the eggplant. Add more water if needed. Cover and simmer until squash and eggplant are soft (about 12 - 15 minutes).