Best 8 Lamb Stew With Chickpeas And Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a hearty, flavorful meal that's perfect for a cold winter night? Look no further than lamb stew with chickpeas and butternut squash. This dish is packed with protein, fiber, and vitamins, and it's sure to warm you up from the inside out. With its tender lamb, creamy chickpeas, and sweet butternut squash, this stew is a true comfort food.

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

MOROCCAN LAMB AND BUTTERNUT SQUASH STEW



Moroccan Lamb and Butternut Squash Stew image

Lovely to come home to on a chilly night (and reheats like a dream).

Provided by Katie Workman

Categories     Main Course

Time 3h20m

Number Of Ingredients 13

2 pounds lamb stew meat (cut into 1 1/2-inch cubes)
Kosher salt and freshly ground pepper (to taste)
1 tablespoon olive oil
1 large onion (chopped)
2 teaspoons minced garlic
1 tablespoon grated peeled fresh ginger
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 14-ounce can diced tomatoes (with their liquid)
2 cups water
2 cups cubed butternut squash (about 3/4-inch)
½ cup chopped parsley

Steps:

  • Season the lamb with salt and pepper. In a large pot heat the oil over medium high heat, then brown the lamb on all sides, about 6 minutes in all. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.
  • Add the ginger, coriander, cinnamon and red pepper flakes to the pot and stir so that the onion is coated with the spices. Add the tomatoes and the water, return the lamb to the pot, and bring to a simmer over medium high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2 hours, until the lamb is almost tender. Add the squash and simmer for another 45 minutes until the lamb is very tender and the squash is cooked through.
  • Sprinkle over or stir in the parsley and serve hot.

Nutrition Facts : Calories 267 kcal, Carbohydrate 11 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 202 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LAMB STEW WITH BUTTERNUT SQUASH



Lamb Stew with Butternut Squash image

Comfort food galore!

Provided by Dick Brumley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h55m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
salt to taste
1 onion, chopped
¾ cup chopped carrots
2 cloves garlic, chopped
1 (28 ounce) can chopped tomatoes
2 cups beef stock
2 sprigs thyme
1 sprig fresh rosemary
2 cups 1/2-inch cubes butternut squash

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season lamb with salt.
  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
  • Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
  • Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH



Lamb Stew With Chickpeas and Butternut Squash image

There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, times classics, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper, plus more to taste
Pinch of cayenne pepper
1/2 teaspoon salt, plus more to taste
1/4 cup plus 2 tablespoons all-purpose flour
1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
5 teaspoons vegetable oil
1 small onion, peeled and thinly sliced
2 large cloves garlic, peeled and minced
3 cups chicken broth, homemade or low-sodium canned
1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
1 19-ounce can chickpeas, drained and rinsed
1 tablespoon chopped fresh cilantro

Steps:

  • Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  • Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
  • Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams

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

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.

SPRING LAMB AND CHICKPEA STEW



Spring Lamb and Chickpea Stew image

Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It's important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup dried chickpeas, soaked in cold water overnight and drained
4 pounds boneless lamb shoulder, cut into 3-inch chunks
Salt and pepper
4 whole cloves
1 onion, peeled and halved
2 tablespoons extra-virgin olive oil
2 cups chopped leeks or onions
1/4 cup chopped green garlic shoots, or 2 cloves garlic, minced
Pinch of red pepper flakes
1 bunch small carrots, trimmed and peeled
1 pound chard or other sturdy leafy greens, sliced in 2-inch wide ribbons
2 cups fava beans, peeled or not, or 2 cups peas
3 tablespoons roughly chopped mint, for garnish

Steps:

  • Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
  • Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
  • When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
  • To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.

Nutrition Facts : @context http, Calories 1070, UnsaturatedFat 37 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 11 grams, Protein 63 grams, SaturatedFat 29 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 0 grams

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

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.

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE



Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine image

This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.

Provided by Dan Toomey

Categories     Lamb Stew

Time 6h40m

Yield 6

Number Of Ingredients 16

1 pound cubed lamb stew meat
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper
2 teaspoons butter
1 medium sweet onion, diced
1 medium shallot, diced
4 cloves garlic, minced
2 cups diced butternut squash
2 cups chopped white mushrooms
1 cup diced sweet potato
1 cup diced carrots
1 cup diced celery
2 cups beef bone broth
1 cup Marsala wine
4 sprigs fresh rosemary
4 sprigs fresh thyme, or to taste

Steps:

  • Season lamb with 1/2 teaspoon salt and pepper.
  • Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
  • Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
  • Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
  • Remove herbs before serving.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 27.6 g, Cholesterol 39.2 mg, Fat 5 g, Fiber 5.9 g, Protein 15.6 g, SaturatedFat 2.1 g, Sodium 543.1 mg, Sugar 7.9 g

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS



Butternut Squash and Chickpea Stew With Couscous image

Make and share this Butternut Squash and Chickpea Stew With Couscous recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
1/2 red bell pepper, chopped
1 tablespoon whole cumin seed
1 bay leaf, crumbled
2 (16 ounce) cans chickpeas, rinsed and drained
1 (32 ounce) container butternut squash soup
1 1/2 cups couscous

Steps:

  • Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
  • Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
  • Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
  • Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
  • Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
  • Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

Nutrition Facts : Calories 398, Fat 6.8, SaturatedFat 0.9, Sodium 466.1, Carbohydrate 70.8, Fiber 9.6, Sugar 1.4, Protein 13.5

Tips:

  • Choose high-quality lamb: Opt for fresh, well-trimmed lamb shoulder or leg for the best flavor and texture.
  • Sear the lamb: Searing the lamb before stewing adds a delicious caramelized crust and enhances its flavor.
  • Use a flavorful broth: Use a combination of water and chicken or vegetable broth for a more flavorful stew.
  • Add aromatic vegetables: Carrots, celery, and onions are classic aromatic vegetables that add depth to the stew.
  • Don't overcrowd the pot: Ensure there's enough space in the pot for the lamb and vegetables to cook evenly.
  • Simmer gently: Simmer the stew on low heat for at least 1 hour or until the lamb is fork-tender.
  • Add chickpeas and butternut squash: Incorporate chickpeas and butternut squash for a hearty and nutritious stew.
  • Season to taste: Adjust the seasonings to your preference. Paprika, cumin, and coriander are common spices used in lamb stews.
  • Serve with accompaniments: Accompany the stew with crusty bread, mashed potatoes, or rice for a complete meal.

Conclusion:

Lamb stew with chickpeas and butternut squash is a delicious and comforting dish that is perfect for a cozy meal. With its tender lamb, flavorful broth, and hearty vegetables, this stew is sure to satisfy. Whether you're a seasoned cook or a beginner, this recipe provides a step-by-step guide to help you create a satisfying and memorable meal. So gather your ingredients, grab your cooking pot, and embark on a culinary journey that will leave your taste buds delighted.

Related Topics