Best 3 Lamb Stew With Chickpeas And Butternut Squash Recipes

Indulge in a culinary journey with this hearty lamb stew, a delightful blend of flavors and textures. Simmered to perfection, tender lamb pieces intertwine with a symphony of vegetables – chickpeas, butternut squash, carrots, celery, and onions – creating a savory and comforting dish. Enhanced with aromatic spices, the stew exudes a warm and inviting fragrance that will tantalize your senses. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian version featuring protein-packed lentils and a slow-cooker alternative for effortless meal preparation. Vegetarian Chili, another delectable option, offers a symphony of flavors and textures with its medley of beans, tomatoes, and spices. Last but not least, embark on a culinary adventure with One-Pot Chicken Teriyaki, a quick and flavorful dish that combines succulent chicken, savory teriyaki sauce, and colorful vegetables in a single pot.

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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.

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

Ingredients

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

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:

Choose high-quality lamb: Select lamb with a good amount of marbling, as this will add flavor and richness to the stew.
Brown the lamb before stewing: Searing the lamb in a hot pan before adding it to the stew will help develop a delicious crust and lock in the juices.
Use a variety of vegetables: In addition to chickpeas and butternut squash, consider adding other vegetables such as carrots, celery, onions, and turnips.
Add some spices and herbs: Common spices used in lamb stews include cumin, coriander, paprika, and thyme. Fresh herbs such as rosemary, oregano, and parsley can also add a nice touch of flavor.
Simmer the stew low and slow: The longer the stew simmers, the more tender the lamb will become. Aim to cook the stew for at least 2 hours, or until the lamb is fall-off-the-bone tender.
Serve with your favorite sides: This stew pairs well with a variety of sides, such as mashed potatoes, rice, or crusty bread.

Conclusion:

Lamb stew with chickpeas and butternut squash is a hearty and flavorful dish that is perfect for a cold winter night. With its tender lamb, succulent vegetables, and rich broth, this stew is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this lamb stew a try!