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Masala stewed butternut squash and chickpeas with cripsy salmon

Oh. My. Goodness. This dish’s flavor is so warming and truly tastes like fall! No need to sacrifice abundance and unique cuisine when eating healthy - this recipe is perfect for those looking to cut back on red meats, carbs, gluten, etc. Just the stew itself is tasty alone as a vegetarian option, but I promise this simple easy-to-cook salmon rounds out the dish perfectly. This dish looks pretty and is labeled “easy” because it truly is so. Anyone can make this and leave a lasting impression on those they’ve cooked for (as well as their home, because you’ll be smelling this amazing stew for awhile afterwards - it’s a good thing!)

Prep Time: 10 minutes

Cook Time: 2 hours, 15 minutes

Level: Easy

Ingredients - serves 4

  • 4 pieces of salmon, around 4oz each, no skin

  • 1 small butternut squash, diced (about 4 ish cups)

  • 4 large carrots, peeled and diced

  • 1 can of chickpeas, drained and rinsed

  • 1/2 red onion, diced

  • 4 cloves of minced garlic

  • 1/4 cup of olive oil separated into 2 tbsp. each

  • 1 15oz can of tomato sauce

  • 1 cup of broth (vegetable or chicken works)

  • 1 cup of dry red wine

  • 2 tsp. garam masala

  • 1/4 tsp. cayenne pepper (optional)

  • 2 medium sized bay leaves

  • Fresh parsley for garnish

  • Kosher salt

  • Black pepper

 

  1. Prep all ingredients as listed: peel and dice butternut squash and carrot, and prep chickpeas. Set these three things in a bowl to the side. Mince onion and garlic and leave separate from other veggies for now.

  2. In a dutch oven or larger pot (that has a lid!), heat up 2 tbsp. of olive oil over medium high heat. Once hot, add the onion and garlic and sauté until the onion has become lightly translucent (about 3 minutes or so).

  3. Add the butternut squash, carrot, and chickpeas to the pot. Turn down to medium heat and mix in gently. Season with about 6-7 pinches of Kosher salt, some black pepper, the garam masala, and the cayenne pepper to give it a little kick. Stir to mix in the seasonings. Cover and let soften up for about 10 minutes, stirring every couple of minutes or so.

  4. Once softened up, add the liquids: the tomato sauce, the broth, and the wine. Add the bay leaves. Stir gently. Let the liquids reach a simmer, then reduce the temperature down to medium low and cover. Let simmer for about 2 hours, stirring every 15-20 minutes or so. This let’s the flavors sing!

  5. Just before the pot is done stewing, begin the process of making the salmon. It’s easy and simple y’all! No need for fancy salmon when this dish already packs so much flavor.

  6. Set salmon filets out and pat dry. Heat up a cast iron (or other) skillet over the highest heat for 3 minutes. Add the last 2 tbsp. of olive oil, and swirl around to cover the bottom of the skillet or frying pan.

  7. Just before going into the pan, season the salmon on both sides generously with Kosher salt and some black pepper. Place evenly in the skillet and let sear (do NOT move it around - let it sit there and crisp up!) for 4 minutes. Flip gently and let sear an additional 3-4 minutes on the other side. Remove from cast iron and get ready to plate your dish!

    Plating: On a large plate or shallow bowl, take a generous scoop of the stewed mixture and place all around the bottom. Place the salmon filet right on top, and top with fresh parsley for flavor and color.