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Gallery Chickpea and Butternut Squash Stew Credit: Marcus Nilsson Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Ingredients Ingredient Checklist 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups) 3 tablespoons extra-virgin olive oil Sea salt Freshly ground black pepper 2 medium onions, chopped (about 2 1/2 cups) 8 large cloves garlic, finely chopped 1/4 cup finely chopped flat-leaf parsley stems 1 1/2 teaspoons ground cumin 1 teaspoon paprika 3 medium carrots, cut into 3/4-inch cubes or irregular shapes 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans) 1 can crushed tomatoes (28 ounces) 4 teaspoons Harissa, or more to taste 1/2 cup flat-leaf parsley leaves, roughly chopped
Gallery Chickpea and Butternut Squash Stew Credit: Marcus Nilsson
Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Gallery
Chickpea and Butternut Squash Stew Credit: Marcus Nilsson
Chickpea and Butternut Squash Stew
Credit: Marcus Nilsson
Chickpea and Butternut Squash Stew
Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 20 mins
Servings: 8
prep: 30 mins
total: 1 hr 20 mins
prep:
30 mins
total:
1 hr 20 mins
Servings: 8
8
Ingredients
Ingredients
- 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups) 3 tablespoons extra-virgin olive oil Sea salt Freshly ground black pepper 2 medium onions, chopped (about 2 1/2 cups) 8 large cloves garlic, finely chopped 1/4 cup finely chopped flat-leaf parsley stems 1 1/2 teaspoons ground cumin 1 teaspoon paprika 3 medium carrots, cut into 3/4-inch cubes or irregular shapes 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans) 1 can crushed tomatoes (28 ounces) 4 teaspoons Harissa, or more to taste 1/2 cup flat-leaf parsley leaves, roughly chopped
Directions
Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.
Reviews (10)
Add Rating & Review 198 Ratings 5 star values: 35 4 star values: 63 3 star values: 67 2 star values: 24 1 star values: 9
Load More Reviews
Reviews (10)
Add Rating & Review 198 Ratings 5 star values: 35 4 star values: 63 3 star values: 67 2 star values: 24 1 star values: 9
Add Rating & Review
198 Ratings 5 star values: 35 4 star values: 63 3 star values: 67 2 star values: 24 1 star values: 9
198 Ratings 5 star values: 35 4 star values: 63 3 star values: 67 2 star values: 24 1 star values: 9
198 Ratings 5 star values: 35 4 star values: 63 3 star values: 67 2 star values: 24 1 star values: 9
5 star values: 35 4 star values: 63 3 star values: 67 2 star values: 24 1 star values: 9
Martha Stewart Member Rating: 4 stars 09/16/2019 I want to try this recipe and want to make my own harissa first. I write today as I would like the nutritional information for this recipe. Is this possible? Thank you. Martha Stewart Member Rating: 5 stars 12/30/2017 The stew is delicious. What I altered: just 1/2 teaspoon cayenne as some of the comments were that it was too spicy hot. I love the flavor and aroma the harissa adds to the stew. Martha Stewart Member Rating: Unrated 09/13/2016 this sounds delicious! Do you think its ok to make and freeze some?? Martha Stewart Member Rating: 5 stars 09/22/2014 I was skeptical, particularly after adding the tomatoes, but this was fantastic! I detest parsley, so I used cilantro stems in place of parsley stems. I don't understand the poster who said this was too spicy. I used a lot more harissa than the 4 tsps (because that harissa recipe is outstanding! It was lick-the-spoon good) and I still didn't feel any heat. Maybe it tasted that way because of the parsley, which I omitted? That stuff is too peppery and this recipe called for a LOT of it. Martha Stewart Member Rating: Unrated 06/03/2014 I made this and really enjoyed it. The carrots and butternut squash make it a little sweet. A keeper! Martha Stewart Member Rating: Unrated 12/30/2013 The cayenne amount specified is way too spicy. It should say somewhere that this recipie is spicy/hot. I don't like spicy and now I have a huge amount of food which I'm not sure how to deal with it. I will try to add a bit of sour cream on top of each serving so it reduces the hot. Lets see if this works... So far, the taste is great, except for the little spicy detail. Martha Stewart Member Rating: Unrated 08/13/2013 great, roasted squash & corn. Used fire roasted tomatoes and veggie stock. Left out the caraway seeds and the additional evoo. Added 2 cups baby kale while I made whole wheat couscous. awesome. Will freeze left overs for my son at college. Martha Stewart Member Rating: Unrated 04/23/2013 I made this stew and its absolutely delicious...after frying off the onions etc, i popped everything in the oven for an hour or so, then added the roasted squash, a breast of chicken, spinach and coconut milk, making it a substantial dish not needing any rice etc. I just used plain water for stock, theres enough flavour in the dish, you don't need anything else. Lovely lovely dish. Martha Stewart Member Rating: 5 stars 01/08/2013 This stew was really fantastic tasting and easy to make. A few notes: Have a carton of No Chicken Broth (or veggie) on hand. I used this in place of the chickpea broth since I used canned. Also, if using dried Harissa spices (which I did), only use 1 - 2 tsps. I also added 2 cups of roasted cauliflower. It was divine! Martha Stewart Member Rating: Unrated 05/15/2012 I love this recipe. It turns out great every time. The Harissa makes it spicy but just add less or don't use as much cayenne. I also add in roasted cauliflower and eggplant to make it more substantial. It is still a vegan dish though. Next time I might add shredding chicken. Offer brown rice, this dish is great !Martha Stewart Member
Rating: 4 stars 09/16/2019
I want to try this recipe and want to make my own harissa first. I write today as I would like the nutritional information for this recipe. Is this possible? Thank you.
Rating: 4 stars
Rating: 5 stars 12/30/2017
The stew is delicious. What I altered: just 1/2 teaspoon cayenne as some of the comments were that it was too spicy hot. I love the flavor and aroma the harissa adds to the stew.
Rating: 5 stars
Rating: Unrated 09/13/2016
this sounds delicious! Do you think its ok to make and freeze some??
Rating: Unrated
Rating: 5 stars 09/22/2014
I was skeptical, particularly after adding the tomatoes, but this was fantastic! I detest parsley, so I used cilantro stems in place of parsley stems. I don’t understand the poster who said this was too spicy. I used a lot more harissa than the 4 tsps (because that harissa recipe is outstanding! It was lick-the-spoon good) and I still didn’t feel any heat. Maybe it tasted that way because of the parsley, which I omitted? That stuff is too peppery and this recipe called for a LOT of it.
Rating: Unrated 06/03/2014
I made this and really enjoyed it. The carrots and butternut squash make it a little sweet. A keeper!
Rating: Unrated 12/30/2013
The cayenne amount specified is way too spicy. It should say somewhere that this recipie is spicy/hot. I don’t like spicy and now I have a huge amount of food which I’m not sure how to deal with it. I will try to add a bit of sour cream on top of each serving so it reduces the hot. Lets see if this works… So far, the taste is great, except for the little spicy detail.
Rating: Unrated 08/13/2013
great, roasted squash & corn. Used fire roasted tomatoes and veggie stock. Left out the caraway seeds and the additional evoo. Added 2 cups baby kale while I made whole wheat couscous. awesome. Will freeze left overs for my son at college.
Rating: Unrated 04/23/2013
I made this stew and its absolutely delicious…after frying off the onions etc, i popped everything in the oven for an hour or so, then added the roasted squash, a breast of chicken, spinach and coconut milk, making it a substantial dish not needing any rice etc. I just used plain water for stock, theres enough flavour in the dish, you don’t need anything else. Lovely lovely dish.
Rating: 5 stars 01/08/2013
This stew was really fantastic tasting and easy to make. A few notes: Have a carton of No Chicken Broth (or veggie) on hand. I used this in place of the chickpea broth since I used canned. Also, if using dried Harissa spices (which I did), only use 1 - 2 tsps. I also added 2 cups of roasted cauliflower. It was divine!
Rating: Unrated 05/15/2012
I love this recipe. It turns out great every time. The Harissa makes it spicy but just add less or don’t use as much cayenne. I also add in roasted cauliflower and eggplant to make it more substantial. It is still a vegan dish though. Next time I might add shredding chicken. Offer brown rice, this dish is great !
All Reviews for Chickpea and Butternut Squash Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chickpea and Butternut Squash Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
