About the Recipe
Adding foods to your diet that contain antioxidants and B vitamins can potentially lower the risk of cognitive decline and neurodegenerative diseases like Alzheimer's because antioxidants reduce inflammation and promote healthy blood flow. Butternut squash is a great source of antioxidants and B vitamins. Chickpeas boost brain health by providing choline for memory, magnesium for nerve signals, and B vitamins (like folate) for mood and neurotransmitter production, all supporting cognitive function, focus, and mental well-being. The fiber in this dish also promotes a healthy gut, which is linked to better brain function.
Ingredients
1 large butternut squash
1 can (14 oz) chickpeas
1 medium onion, chopped
2 celery stalks, chopped
1 large red pepper, chopped
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, drained
1 small can tomato paste
1 Tbsp fresh ginger, grated
2 cups chicken broth, plus ½ cup
1 heaping Tbsp hot curry paste (i.e. Patak’s Madras Curry Paste)
1 tsp ground cumin
1 tsp turmeric powder
2 Tbsp olive oil
Fresh cilantro for garnish
Protein option: 2 cubed chicken breasts
Preparation
Preheat oven to 400°F (200°C).
Peel and cube (1-in cubes) the squash, spread on a sheet pan and toss with olive oil. Roast for 30-40 minutes, or until cubes are easily pierced by a fork.
Meanwhile, simmer onions and celery in ½ cup chicken stock until soft (approx. 10 min).
Add garlic, ginger and red pepper to onion/celery mixture and continue to simmer another 5 minutes.
Add seasonings and 2 cups chicken stock (and cubed chicken if desired) and stir to combine, and simmer for another 5 minutes.
Add roasted squash and stir to combine.
To thicken the stew, combine ¼ cup flour and 2/3 cup water, stir vigorously, pour into simmering stew and stir until thickened.