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Chickpea and Butternut Squash Stew

Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, January 2012
Total Time Prep Servings



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How would you rate this recipe?
  • ALR11459282DW
    30 DEC, 2017
    The stew is delicious. What I altered: just 1/2 teaspoon cayenne as some of the comments were that it was too spicy hot. I love the flavor and aroma the harissa adds to the stew.
  • amymacleanhot
    13 SEP, 2016
    this sounds delicious! Do you think its ok to make and freeze some??
  • squid pro quo
    22 SEP, 2014
    I was skeptical, particularly after adding the tomatoes, but this was fantastic! I detest parsley, so I used cilantro stems in place of parsley stems. I don't understand the poster who said this was too spicy. I used a lot more harissa than the 4 tsps (because that harissa recipe is outstanding! It was lick-the-spoon good) and I still didn't feel any heat. Maybe it tasted that way because of the parsley, which I omitted? That stuff is too peppery and this recipe called for a LOT of it.
  • Margot Tenenbaum
    3 JUN, 2014
    I made this and really enjoyed it. The carrots and butternut squash make it a little sweet. A keeper!
  • caronaf
    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.
  • healthy1mom
    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.
  • Rachie Challen
    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.
  • flannelislove
    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!
  • sockomom
    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 !

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