Name: Chickpea Butternut Squash Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1 butternut squash (peeled); 1 white onion (thinly sliced); 2 Tbsp plus 2 teaspoons olive oil; salt and ground black pepper (to taste); 1 (19 ounce) can chickpeas (drained and rinsed); 2 to 3 Tbsp finely grated ginger; 2 tsp curry powder; 1 tsp ground cumin; 1 tsp ground turmeric; ½ tsp ground coriander; ¼ tsp cayenne pepper; 3 cloves garlic (minced); 1 (5.5 ounce) can tomato paste; 3 to 4 cups chicken broth; 1 (13.5 ounce) can coconut milk; 3 to 4 cups lightly packed kale (chopped); 1 lemon (juiced); plain greek yogurt (for serving (optional)); fresh cilantro (for serving (optional))

I prefer savory butternut squash soups and stews over the sweet versions. This is a thick and satisfying hearty stew with a perfect blend of spices.

Prep 20

Bake 1 30

Total 1 50

Yield 8 servings

Print Recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 8 servings

Course: Soup

Cuisine: Mediterranean

Ingredients

1 butternut squash peeled
1 white onion thinly sliced
2 Tbsp plus 2 teaspoons olive oil
salt and ground black pepper to taste
1 (19 ounce) can chickpeas drained and rinsed
2 to 3 Tbsp finely grated ginger
2 tsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp cayenne pepper
3 cloves garlic minced
1 (5.5 ounce) can tomato paste
3 to 4 cups chicken broth
1 (13.5 ounce) can coconut milk
3 to 4 cups lightly packed kale chopped
1 lemon juiced
plain greek yogurt for serving (optional)
fresh cilantro for serving (optional)

Instructions

Preheat your oven to 400℉.
Cut the squash into 1-inch cubes and add to a sheet pan along with the onion. Toss with 2 tablespoons of the oil and season with salt and black pepper. Roast until the squash and onion are caramelized and softened, 30 to 35 minutes.
Meanwhile, place a large saucepan over medium heat. Add in the remaining 2 teaspoons oil along with the chickpeas, ginger, curry powder, cumin, turmeric, coriander, cayenne pepper and garlic. Season with salt and black pepper and cook, stirring frequently, for 1 to 2 minutes to toast the spices and bring the flavors together.
Stir in the tomato paste and cook for an additional minute.
Add in a splash of the broth to deglaze the pan, scraping the bottom to lift off any stuck-on bits. Stir in the remaining broth followed by the coconut milk and bring to a simmer.
Add in the kale and cook until tender, about 5 minutes.
Remove the squash and onions from the oven and, using a fork, mash about half of the squash. Add the mashed squash along with the unmashed squash and onions to the pot and stir through the stew to thicken. Simmer for at least 2 minutes to bring the flavors together.
Finish with the lemon juice and a final seasoning of salt and black pepper, if needed.
Serve the stew topped with some yogurt and cilantro if desired.