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Chickpeas and Squash Stew

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1h

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6 servings

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This hearty and flavorful Chickpeas and Squash Stew is a comforting vegan dish that combines tender chickpeas, sweet butternut squash, and a medley of aromatic spices. Simmered in a rich tomato-based broth, this satisfying stew is perfect for cozy meals and can be served over rice or with crusty bread.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Peel and cut the butternut squash into 1-inch cubes. Peel and finely chop the onion. Peel and mince the garlic cloves.

2
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold water and drain well.

3
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4
Add spices and tomatoes

Stir in the cumin, paprika, cinnamon, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.

5
Add chickpeas, squash, and broth

Add the drained chickpeas, butternut squash cubes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let simmer, covered, for 25-30 minutes or until the squash is tender.

6
Finish and serve

Roughly chop the parsley leaves. Stir half of the chopped parsley into the stew. Serve the Chickpeas and Squash Stew hot, garnished with the remaining parsley.

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