Best 2 African Squash And Chickpea Stew Recipes

Embark on a culinary journey to the heart of Africa with this tantalizing African squash and chickpea stew. This hearty and flavorful dish is a vibrant symphony of textures and flavors, featuring tender squash, succulent chickpeas, and an aromatic blend of spices. Immerse yourself in the richness of African cuisine as you explore the diverse recipes presented in this article. From the classic squash and chickpea stew to its variations with spinach, sweet potatoes, and even peanut butter, these recipes offer a delightful exploration of African culinary traditions. Each recipe is carefully crafted to provide you with step-by-step instructions, ensuring that you can recreate these delectable dishes in the comfort of your own kitchen. Let the vibrant flavors of Africa fill your senses as you embark on this culinary adventure.

Here are our top 2 tried and tested recipes!

SQUASH AND CHICKPEA MOROCCAN STEW

Squash and Chickpea Moroccan Stew image

Provided by Aida Mollenkamp

Categories main-dish

Time 32m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives (recommend: Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Steps:

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

AFRICAN SQUASH AND CHICKPEA STEW

African Squash and Chickpea Stew image

Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

4 teaspoons olive oil
2 large onions, chopped (2 cups)
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cups butternut squash, peeled, seeded, cut into 1-inch cubes
2 cups vegetable broth
1 can (14 1/2 oz) low-sodium diced tomatoes, undrained
1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1 1/2 cups thinly sliced okra
1/2 cup chopped fresh cilantro leaves
1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted*

Steps:

In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 12 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 11 g, TransFat 0 g

Tips:

Choose the right squash: Look for firm, ripe squash with deep, rich colors. Avoid squash with blemishes or bruises.
Use a variety of chickpeas: You can use canned or dried chickpeas for this recipe. If using dried chickpeas, be sure to soak them overnight before cooking.
Roast the squash and chickpeas: Roasting the squash and chickpeas intensifies their flavor and gives them a slightly smoky taste.
Use a flavorful broth: The broth you use will make a big difference in the flavor of the stew. Use a broth that is packed with flavor, such as vegetable broth, chicken broth, or beef broth.
Season the stew to taste: Be sure to taste the stew before serving and adjust the seasonings as needed.

Conclusion:

This African squash and chickpea stew is a hearty, flavorful, and healthy dish that is perfect for a cold night. It is also a great way to use up leftover squash and chickpeas. Serve it with rice, quinoa, or your favorite bread.