Squash & Chickpea Stew

Prep: 30 minutes

I’ve made pumpkin stew with chickpeas, cauliflower, tomato sauce and spinach before, but never tried with just two main ingredients. I actually got inspired by the best vegan buffet I’ve ever encountered – Mio Bio in Valencia. We had several great lunches there and on one occasion a deliciously sweet and hearty pumpkin-chickpea stew was served. I decided to recreate the dish at home, also making it oil-free.



  1. Sauté onion and garlic with a few Tbsp of water for 3 minutes.
  2. Add butternut squash cubes and chickpeas and enough water to cover the ingredients by ⅓.
  3. Bring to boil and simmer covered for 15 minutes. Stir occasionally.
  4. With an immerse blender, blend a few times directly in the pot to give the stew more thickness.
  5. Add a splash of coconut milk and salt to taste, stir and serve.


  • Use any squash suitable for soups and stews – hubbard, kabocha, or pumpkin.
  • You can add some spices should you want to – curry and any kind of pepper.
  • Green the stew up buy adding some chopped kale, chard or spinach 3-7 minutes (depending on what you use) before the stew is done.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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