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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: 30 mins
    total time: 1 hour 20 mins
  • servings: 8
Photography: Marcus Nilsson

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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

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, January 2012

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Reviews (6)

  • 3 Jun, 2014

    I made this and really enjoyed it. The carrots and butternut squash make it a little sweet. A keeper!

  • 30 Dec, 2013

    The cayenne amount specified is way too spicy. It should say somewhere that this recipie is spicy/hot.
    I don't like spicy and now I have a huge amount of food which I'm not sure how to deal with it.
    I will try to add a bit of sour cream on top of each serving so it reduces the hot. Lets see if this works...
    So far, the taste is great, except for the little spicy detail.

  • 13 Aug, 2013

    great, roasted squash & corn.
    Used fire roasted tomatoes and veggie stock. Left out the caraway seeds and the additional evoo. Added 2 cups baby kale while I made whole wheat couscous. awesome. Will freeze left overs for my son at college.

  • 23 Apr, 2013

    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.

  • 8 Jan, 2013

    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!

  • 15 May, 2012

    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 !