Best 2 Chickpea And Butternut Squash Stew Recipes

Indulge in a delectable culinary journey with our exquisite Chickpea and Butternut Squash Stew, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome stew is not only a culinary delight but also a nutritional powerhouse, brimming with an array of vitamins, minerals, and essential nutrients.

With two variations to cater to diverse dietary preferences, this recipe offers a delightful experience for vegetarians and meat-lovers alike. The vegetarian version showcases the harmonious blend of chickpeas, butternut squash, and aromatic spices, while the meat-lover's version incorporates succulent chicken or lamb for an extra layer of savory richness.

Both variations promise an explosion of flavors, with the sweetness of butternut squash balancing the earthy notes of chickpeas and a carefully curated blend of spices lending depth and warmth to the dish.

This versatile stew can be easily customized to suit your desired level of spiciness, making it an ideal choice for those who prefer a milder or more pronounced heat. Accompany this delightful stew with fluffy rice, crusty bread, or your favorite grain for a complete and satisfying meal.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our scrumptious Chickpea and Butternut Squash Stew. Let your kitchen be filled with the enticing aromas as you create a dish that will leave you and your loved ones craving for more.

Here are our top 2 tried and tested recipes!

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.

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.

Tips:

To save time, use pre-cut butternut squash or frozen butternut squash cubes.
If you don't have a Dutch oven, you can use a large pot or saucepan.
To make the stew vegan, omit the chicken broth and use vegetable broth instead.
To add more protein to the stew, add a can of chickpeas or lentils.
If you like spicy food, add a pinch of cayenne pepper or red pepper flakes.
Serve the stew with a side of crusty bread or rice.

Conclusion:

This chickpea and butternut squash stew is a delicious and easy-to-make meal that is perfect for a cold night. It is packed with vegetables and protein, and it is also very affordable. So next time you are looking for a hearty and comforting meal, give this stew a try.