Name: Squash & Chickpea Stew
Prep time: 30 min
Ingredients: 1 small onion, chopped; 2 large garlic cloves, minced; 3 cups butternut squash, cut into small cubes; 2 cans chickpeas, drained and rinsed; A splash of light coconut milk; salt to taste

By Nele Liivlaid

This stew was inspired by the best vegan buffet I’ve ever encountered – MIOBIO in Valencia, Spain. We had several great lunches there and on one occasion a deliciously sweet and hearty pumpkin-chickpea stew was served. I decided to recreate an oil-free version at home.

I made this!

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Gluten Free Low Sugar Soy Free

All of our recipes are oil free and vegan.

Prep time: 30 minutes

What You'll Need

1 small onion, chopped

2 large garlic cloves, minced

3 cups butternut squash, cut into small cubes

2 cans chickpeas, drained and rinsed

A splash of light coconut milk

salt to taste

Earn your plant-based nutrition certificate

How to Make It

1 Sauté onion and garlic with a few Tbsp of water for 3 minutes.

2 Add butternut squash 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 immersion 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.

Cooking Tips

Use any squash suitable for soups and stews – hubbard, kabocha, or pumpkin.

Add a little curry powder for additional flavor

Green the stew up buy adding some chopped kale, chard or spinach a few minutes before the stew is done.

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