Middle Eastern · Dinner
Squash and Chickpea Stew
Chickpeas simmer with butternut squash in a tomato and onion base perfumed with cumin, coriander, cinnamon and harissa. The stew reduces to a thick, spoonable consistency and is finished with lemon juice, fresh cilantro and a swirl of olive oil, served over couscous or with flatbread.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
398Calories
14.2gProtein
15.3gFat
54.1gCarbs
12.9gSugar
15.8gFiber
812mgSodium
0mgChol
2.3gSat Fat
1240mgPotassium
175mgCalcium
5.4mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and cut the butternut squash into 1-inch cubes; dice the onion and mince the garlic; measure out chickpeas, tomatoes and stock.
2
Heat the olive oil in a medium saucepan over medium heat and sweat the onion and garlic for 3–4 minutes, stirring often, until soft and translucent.
3
Stir the cumin, coriander, cinnamon, smoked paprika and harissa into the pan; cook over medium heat for 1 minute until fragrant and the oil darkens.
4
Add the squash, chickpeas, tomatoes and vegetable stock to the pan; bring to a boil, then reduce to medium-low and simmer uncovered for 20–22 minutes, stirring occasionally, until the squash is fork-tender and the sauce thickens.
5
Off the heat, stir in the lemon juice and season with salt and black pepper to taste, adjusting until balanced.
6
Plate
Spoon the stew into a bowl and scatter the cilantro over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 cups440g, cooked chickpeas
- 2 cup300g butternut squash
- 1 cup120g, a third of a 14oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp harissa paste
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh cilantro
- salt, to taste
- black pepper, to taste
