Best 2 Chickpea And Butternut Squash Stew Recipes

Chickpea and butternut squash stew is a hearty, flavorful dish that is perfect for a cold winter day. The combination of chickpeas, butternut squash, and spices creates a rich and satisfying stew that is sure to please everyone at the table. This versatile dish can be made in a variety of ways, allowing you to adjust the flavor and texture to your liking. Whether you prefer a thick and creamy stew or a more brothy version, there is a chickpea and butternut squash stew recipe out there for you. So grab your favorite pot and get ready to enjoy a delicious and satisfying meal.

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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:

For a vegan version, substitute vegetable broth for chicken broth and omit the Parmesan cheese.
If you don't have butternut squash on hand, you can substitute another type of winter squash, such as acorn squash or pumpkin.
To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Transfer the stew to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. When you're ready to serve, thaw the stew overnight in the refrigerator or reheat it gently over low heat on the stovetop.
Serve the stew with a side of crusty bread or rice to soak up the delicious broth.

Conclusion:

Overall, this chickpea and butternut squash stew is a hearty, flavorful, and healthy meal that can be enjoyed for lunch or dinner. It's packed with protein, fiber, and vitamins, and it's also a good source of antioxidants. With its simple ingredients and easy-to-follow instructions, this stew is a great option for beginner cooks or anyone looking for a quick and easy weeknight meal. So next time you're looking for a comforting and delicious stew, give this chickpea and butternut squash stew a try!