DistributorsMain dishes · CRESPO KITCHEN
Squash and Dried Mango Stew
Squash, chickpeas and mango in tomato broth with cinnamon and cumin.
40 min approx.4 servingsDried mango
Ingredients
- 600 g peeled winter squash, diced
- 2 cups cooked chickpeas
- ½ cup chopped dried mango
- 400 g crushed tomatoes
- 1½ cups vegetable broth
- ½ chopped onion
- 1 tablespoon oil
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Method
- Cook onion in oil over medium heat 5 minutes. Add cumin and cinnamon and stir 30 seconds.
- Add squash, tomatoes, broth and salt. Cover and simmer 20 minutes.
- Add chickpeas and mango and cook 8–10 more minutes until squash is tender.
- Serve hot; add water if you prefer a brothier stew.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: