Kabocha squash, chickpea, and lemongrass stew from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 118) by Joe Yonan

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Notes about this recipe

  • Delys77 on July 13, 2021

    Took about an hour end to end with a fair bit of prep but a fairly short cooktime. I used a 540 ml can of chickpeas and a about 2/3rd of a can of coconut milk and the balance was great for us. I really did like the combination of flavours and thought the results were warm and comforting and quite healthy given the broad spread of plant based foods. left out the nuts as it was going to summer camp with my son. Nice dish.

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