This recipe takes some classic elements from chili recipes and introduces some eastern spices for a very flavorful dinner that is healthy and delicious. There is fresh ginger and turmeric along with some coconut milk. Rather than boiling the squash and Chickpeas, I roasted them in the oven to develop the flavor by allowing them to caramelize then added them at the end. I steamed some brown jasmine rice which was a nice base to absorb all the lovely flavors, but not an essential element as the chili holds up well on its own.
This looks so fabulous! I can’t wait to try it! Thank you, Maro!!!!
Let me know if you try it! My family really loved it! Happy Cooking 😘😘😘