Go Back
vegan butternut squash chickpea stew recipe

Vegan Butternut Squash Chickpea Stew

Isabella C., a passionate food writer and recipe creator, smiling in a cozy kitchen while sharing her love for homemade dishes.Isabella C.
A hearty vegan stew featuring butternut squash and chickpeas, perfect for fall comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 250 kcal

Equipment

  • 1 Large pot
  • 1 Sharp knife
  • 1 Cutting board

Ingredients
  

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth

Spices and Herbs

  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil

Optional Garnishes

  • Fresh parsley chopped
  • Lemon wedges

Instructions
 

Preparation

  • Peel and cube the butternut squash. Chop the onion and mince the garlic. Open and rinse the chickpeas, and gather all your spices.
  • In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.

Cooking

  • Stir in cumin, coriander, and paprika. Add butternut squash cubes and toss to coat with spices.
  • Pour in vegetable broth and bring to a boil. Reduce heat, cover, and let it simmer for 20-25 minutes until squash is tender.
  • Add the chickpeas and canned tomatoes. Stir well and let it simmer uncovered for an additional 10 minutes.

Serving

  • Stir in lemon juice and garnish with fresh parsley. Serve hot with crusty bread or over rice.

Storage

  • Transfer cooled stew to an airtight container and refrigerate for up to 5 days. Reheat gently on the stove or in the microwave.

Notes

Pro Tips: Use a heavy-bottomed pot to prevent sticking. Adjust the consistency with more broth if needed.
Ingredient Substitutions: Substitute butternut squash with sweet potatoes for a different flavor.
How to Serve: Serve with crusty bread or over a bed of rice.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare and cube squash in advance for quicker meal prep.
Keyword easy vegan dinner, plant-based stew, vegan butternut squash chickpea stew