Recipes » Soups » Squash & Chickpea Stew
T. Colin Campbell Center for Nutrition Studies
Squash & Chickpea Stew Recipe

Squash & Chickpea Stew

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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.
Prep: 30 mins
Gluten Free Low Sugar Soy Free

Ingredients

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

Instructions

Instructions

  • 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

Cooking Tips

  • 1. Use any squash suitable for soups and stews – hubbard, kabocha, or pumpkin.
  • 2. Add a little curry powder for additional flavor
  • 3. Green the stew up buy adding some chopped kale, chard or spinach a few minutes before the stew is done.

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