Chickpea and Butternut Squash Stew

Photo: Marcus Nilsson
Prep Time:
30 mins
Total Time:
1 hrs 20 mins

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.


  • 1 medium butternut squash, cut into 1 ½-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 ½ cups)

  • 8 large cloves garlic, finely chopped

  • ¼ cup finely chopped flat-leaf parsley stems

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon paprika

  • 3 medium carrots, cut into ¾-inch cubes or irregular shapes

  • 2 ½ 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

  • ½ 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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