Best Butternut Squash And Chickpea Stew Recipes

Butternut Squash and Chickpea Stew image

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.

Chickpea and Butternut Squash Stew image

Provided by Martha Stewart

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.

Butternut Squash and Chickpea Stew With Couscous image

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