Recipe details
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Chickpeas and Squash Stew
1h
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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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.
Rinse and drain the chickpeas
Rinse the canned chickpeas under cold water and drain well.
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.
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.
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.
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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