Best 2 Butternut Squash And Chickpea Stew Recipes

Are you in search of a wholesome and comforting meal that combines the earthy sweetness of butternut squash with the protein-packed goodness of chickpeas? Look no further than our guide to creating the perfect butternut squash and chickpea stew. This tantalizing dish brings together a symphony of flavors and textures, making it an ideal choice for a cozy dinner or an impressive potluck contribution. With the right combination of spices and fresh ingredients, you'll be able to whip up a stew that's bursting with flavor and nourishment. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create the ultimate butternut squash and chickpea stew.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA AND BUTTERNUT SQUASH STEW

Chickpea and Butternut Squash Stew image

Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h20m

Number Of Ingredients 14

Ingredients

1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium onions, chopped (about 2 1/2 cups)
8 large cloves garlic, finely chopped
1/4 cup finely chopped flat-leaf parsley stems
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3 medium carrots, cut into 3/4-inch cubes or irregular shapes
2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
1 can crushed tomatoes (28 ounces)
4 teaspoons Harissa, or more to taste
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

BUTTERNUT SQUASH AND CHICKPEA STEW

Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

Steps:

Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

Tips:

Choose the right butternut squash: Look for a squash that is firm and has a deep orange color. Avoid squash that has soft spots or blemishes.
Roast the butternut squash before adding it to the stew: This will help to caramelize the squash and bring out its natural sweetness. Simply toss the squash with some olive oil and salt and pepper, then roast it in a preheated oven at 425 degrees Fahrenheit for about 20 minutes, or until it is tender and slightly browned.
Use a variety of chickpeas: There are many different types of chickpeas available, so feel free to experiment to find your favorite. Some popular varieties include garbanzo beans, kabuli chickpeas, and black chickpeas.
Add some greens: A handful of chopped spinach, kale, or collard greens will add some extra nutrition and flavor to the stew.
Serve with a side of bread or rice: This will help to soak up all of the delicious sauce.

Conclusion:

This butternut squash and chickpea stew is a delicious and hearty meal that is perfect for a cold winter day. It is packed with flavor and nutrition, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy weeknight meal, give this stew a try. You won't be disappointed!