Butternut Squash and Chickpea Stew Recipe

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Oh, if spring would just get here already!

We are seriously in between seasons, which calls for in-between eating. So I cooked up this Butternut Squash and Chickpea Stew. Yes, a stew. So winter of me.

But, while fresh butternut squash is still in the grocery store (it’s days are numbered), I’m all in, it being one of my favorite vegetables for health, healing and feeling great. Butternut squash is full of filling fiber (so you end up eating less), and the carbs in this squash are GOOD for you. Please do not put butternut squash in the same carb category as white bread or candy.

Butternut squash is full of caretinoids (the best for skin and eyes), B vitamins (need more energy?) and vitamin E (brain food!). Throw in a supererb vegetarian protein source like chickpeas, and a whole host of anti-inflammatory spices and a couple handfuls of greens, and I would call this meal complete.

Of course, I doubled this recipe to have extra for lunches at work. I simple portioned into single serving containers and into the freezer they went.

Before it gets too warm to eat a comforting stew, make this pot of deliciousness tonight! You will thank yourself all month.

 

Butternut Squash and Chickpea Stew

Makes 4 servings

 

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon course pepper
2 large carrots, peeled and diced
3 ribs celery, chopped
3 cups diced butternut squash (from a small butternut squash)
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon group cumin
1 15-ounce can chickpeas, drained and rinsed
1 14-ounce can diced tomatoes
1 cup vegetable stock or low-sodium chicken stock
2 large handfuls baby spinach

Directions

1. In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, salt and pepper and saute for about 5 minutes, until the onion has softened.

2. Add the carrots, celery and butternut squash and saute for another 5 minutes. Add in all the spices, coat the vegetables well and cook for another minute.

3. Add in the chickpeas, tomatoes and stock and stir well. Bring the stew up to a boil, then cover and down to a simmer. Let simmer for about 30 minutes, or until the squash is cooked through. Add in the spinach and allow to wilt into the soup.

4. Taste the stew, you might need to add in a dash more salt or pepper. Serve hot.

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