Learn how to make Garbanzo Bean and Butternut Squash Stew, one of Rita's recipes for a Mediterranean diet.

Garbanzo Bean and Butternut Squash Stew


  • 1 teaspoon olive oil
  • ¾ cup chopped yellow onion
  • ½-inch fresh ginger, peeled and minced
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander seed
  • ½ cup water
  • ½ tablespoon reduced-sodium soy sauce
  • 1 cup peeled, cubed butternut squash
  • 1 cup cooked garbanzo beans (or canned beans that have been drained and rinsed)
  • 1 cup reduced-fat or lite coconut milk
  • Juice of 1 lime
  • ¼ cup chopped cilantro


  1. Heat oil in medium saucepan over medium-low heat. Add onion, pepper, ginger and garlic. Cook, stirring, 2-3 minutes or until onion is translucent but does not brown. Add cumin and coriander. Cook, stirring for 1 minute. Do not burn.
  2. Add water, soy sauce, squash and beans to pot. Bring to a boil. Reduce heat and simmer 15 minutes or until squash is tender and water is nearly cooked away.
  3. Stir in coconut milk and heat through. Add lime juice and cilantro; stir to blend. Makes 2 servings.