• two 13.5 oz cans of coconut milk
  • two 14.5 oz cans of tomatoes
  • 1″  piece of ginger, peeled and grated
  • 1-2 tsp chili flakes
  • salt & pepper
  • 1 large butternut squash (about 2 lbs)
  • 2 medium eggplants (about 1 1/3 lbs)
  • handful of fresh cilantro, finely chopped
  • one 15 oz can of chickpeas, drained and rinsed
  • 3 tsp miso paste
  • cooked grain of choice to serve (I used farro, but brown rice or quinoa could also work well)

Preheat over to 400 degrees

 

Put the coconut milk, tomatoes, ginger and chili flakes into a large saucepan with salt & pepper to taste.  Heat until boiling.

As it heats up, peel the squash and cut the squash and eggplant into bite sized pieces.  Add these to the same pan.

Allow the mixture to cook for about 30 minutes in the oven, then add the chickpeas, miso paste and the cilantro to the pan.  Cook for another 30 minutes.  The meal is ready when the squash is soft.

Serve over any grain you like!

**I halved this recipe and it worked well. I didn’t use the miso paste as I did not have any on hand.  This meal is very satisfying and has rich, complex flavors.  I highly recommend it.

Courtesy of Deliciously Ella