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squash-and-chickpea-stew-recipe

Squash And Chickpea Stew Recipe

A hearty and comforting stew made with squash and chickpeas.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • Large pot
  • Wooden Spoon
  • Knife
  • Cutting board

Ingredients:  

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 1 can chickpeas drained and rinsed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • to taste salt and pepper

Instructions: 

  • 1. Heat the olive oil in a large pot over medium heat.
  • 2. Add the chopped onion and cook until translucent, about 5 minutes.
  • 3. Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for another minute.
  • 4. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the squash is tender.
  • 5. Stir in the chickpeas and cook for another 10 minutes.
  • 6. Season with salt and pepper to taste. Serve hot.

Notes:

This stew is perfect for a cozy dinner. You can also add some spinach or kale for extra greens.

Nutrition value:

Calories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 10000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Comfort Food, Stew, Vegetarian
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