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Coconut Salmon & Chickpea Stew
Total Time
35 mins
 
Servings: 4
Ingredients
  • 12 ounces skinless salmon fillets, preferably wild-caught, cut into 1-inch chunks
  • 2 tablespoons soy sauce
  • 1 ½ teaspoons lemon juice
  • ¼ teaspoon ground pepper
  • 3 cups cubed butternut squash (1-inch)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup yellow onion, thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • ½ cup yellow bell pepper, thinly sliced
  • 1 serrano pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 ½ teaspoons curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • ¾ cup diced tomatoes, fresh or canned
  • 1 cup coconut milk
  • 1 cup canned chickpeas, rinsed
  • 2 cups hot cooked short-grain brown rice
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Combine salmon, soy sauce, lemon juice and ground pepper in a medium bowl; set aside.
  2. Bring a medium pot of water to boil. Add squash; boil until tender, about 10 minutes. Transfer the squash to a blender with 1/4 cup of the cooking water; puree until smooth, about 1 minute. (Use caution when blending hot liquids.) Set aside. Rinse and dry the pot.
  3. Heat oil in the pot over medium heat. Add onion, red bell pepper, yellow bell pepper, serrano, garlic, tomato paste, thyme, curry powder, paprika, cumin and salt. Cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. Add the squash puree, tomatoes and coconut milk. Bring to a light boil; cook, stirring occasionally, for 10 minutes. Add the salmon and chickpeas. Reduce heat to medium-low and simmer, stirring occasionally, until the salmon is cooked through, 5 to 6 minutes.
  4. Remove and discard the thyme springs. Divide rice among 4 bowls. Top with the stew and sprinkle with cilantro.