Chickpea and Butternut Squash Stew
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- Prep Time 30 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 6 to 8
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
Directions
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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.
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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.
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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.
I made this stew and its absolutely delicious...after frying off the onions etc, i popped everything in the oven for an hour or so, then added the roasted squash, a breast of chicken, spinach and coconut milk, making it a substantial dish not needing any rice etc.
I just used plain water for stock, theres enough flavour in the dish, you don't need anything else.
Lovely lovely dish.
This stew was really fantastic tasting and easy to make. A few notes: Have a carton of No Chicken Broth (or veggie) on hand. I used this in place of the chickpea broth since I used canned. Also, if using dried Harissa spices (which I did), only use 1 - 2 tsps. I also added 2 cups of roasted cauliflower. It was divine!
I love this recipe. It turns out great every time. The Harissa makes it spicy but just add less or don't use as much cayenne. I also add in roasted cauliflower and eggplant to make it more substantial. It is still a vegan dish though. Next time I might add shredding chicken. Offer brown rice, this dish is great !