Orange Squash and Garbanzo Stew/Soup Recipe

Name: Orange Squash and Garbanzo Stew/Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; ¾ cup onion, chopped; 12-1 jalapeno pepper, seeded and chopped; 12 inch fresh ginger, peeled and grated; 1 garlic clove, smashed; 2 teaspoons ground cumin; ½ teaspoon ground coriander; ½ cup water; 2 teaspoons reduced sodium soy sauce; 1 cup orange squash or 1 cup sweet potatoes or 1 cup pumpkin, cubed; 1 cup garbanzo beans, cooked; 1 cup reduced-fat coconut milk; 1 lime, juice of; ¼ cup cilantro leaves, chopped or ¼ cup spinach; spinach leaves, for garnish

Servings: persons

1 teaspoon canola oil
¾ cup onion, chopped
12-1 jalapeno pepper, seeded and chopped
12 inch fresh ginger, peeled and grated
1 garlic clove, smashed
2 teaspoons ground cumin
½ teaspoon ground coriander
½ cup water
2 teaspoons reduced sodium soy sauce
1 cup orange squash or 1 cup sweet potatoes or 1 cup pumpkin, cubed
1 cup garbanzo beans, cooked
1 cup reduced-fat coconut milk
1 lime, juice of
¼ cup cilantro leaves, chopped or ¼ cup spinach
spinach leaves, for garnish

1
Heat oil in medium saucepan over medium low heat.
2
Add onion, pepper, ginger and garlic.
3
Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
4
Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
5
Add water, soy sauce, squash and beans to pot, bring to boil.
6
Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
7
Add coconut milk and heat through.
8
Add lime juice and cilantro or spinach and stir to blend.
9
Garnish with spinach or cilantro leaves.

586

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon canola oil, ¾ cup onion, chopped, 12-1 jalapeno pepper, seeded and chopped, 12 inch fresh ginger, peeled and grated, and more.

Yes, Orange Squash and Garbanzo Stew/Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange Squash and Garbanzo Stew/Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions