South African · beginner
South African Cape Malay Spiced Butternut Squash And Chickpea Bredie
A fragrant tomato braise featuring tender butternut squash and chickpeas simmered with sweet cinnamon, cardamom, and ginger.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep heavy-bottomed pot over medium heat and add the diced onion.
- 02
Cook the onion for 6 minutes until soft and golden brown.
- 03
Add grated ginger, ground cinnamon, and ground cardamom, stirring constantly for 1 minute until fragrant.
- 04
Add the butternut squash cubes, chickpeas, crushed tomatoes, and vegetable stock, stirring well to combine.
- 05
Bring the stew to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes until the squash is fork-tender.
- 06
Uncover and simmer for an additional 5 minutes to thicken the tomato gravy before serving warm.
A LITTLE KITCHEN KNOW-HOW
Bredie Simmering
Slowly simmering vegetables in a spiced tomato base allows natural vegetable sugars to combine with warm aromatic spices into a rich gravy.
Notes from the kitchen
- Cut butternut squash into uniform cubes so they cook evenly without becoming mushy.
- Serve with a squeeze of fresh lemon juice or a sprinkle of toasted coconut flakes for brightness.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.