Chickpea and Butternut Squash Stew

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.

  • Prep:
  • Total Time:
  • Servings: 8
Chickpea and Butternut Squash Stew

Photography: Marcus Nilsson

Source: Martha Stewart Living, January 2012


  • 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


  1. 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.

  2. 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.

  3. 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.


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