Butternut Squash and Chickpea Stew

Though typically served with couscous, this veggie-packed stew pairs well with crusty bread, rice, or quinoa.

butternut-squash-stew-chickpeas
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 228 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 647 mg
    • Protein 7 g
    • Carbohydrate 35 g
    • Sugar 9 g
    • Fiber 9 g
    • Iron 3 mg
    • Calcium 104 mg
Though typically served with couscous, this veggie-packed stew pairs well with crusty bread, rice, or quinoa.

Ingredients

  1. Check 1 large onion, chopped
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2 medium zucchini (about 1 pound total), cut into 1½-inch pieces
  5. Check 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
  6. Check 1 15.5-ounce can diced tomatoes
  7. Check 1 15.5-ounce can chickpeas, rinsed
  8. Check 1 teaspoon ground ginger
  9. Check 1 teaspoon ground coriander
  10. Check 1 cup couscous
  11. Check fresh cilantro leaves, for serving

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.
  2. Meanwhile, cook the couscous according to the package directions.
  3. Serve the couscous topped with the stew and cilantro leaves.