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Butternut Squash Stew

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 250
A hearty and flavorful vegetarian stew featuring tender butternut squash, chickpeas, and warming spices, perfect for a comforting meal.

Ingredients

Vegetable oils

  • 2 tbsp vegetable or sunflower oil
  • 1 unit onion, finely chopped
  • 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas, drained and rinsed
  • 300 ml boiling water
  • to serve optional plain yoghurt (any variety), to serve

Instructions 

  • Heat oil in a large saucepan and cook the onion for 5 minutes until softened.
  • Add the squash and cook on high for 8–10 minutes until starting to colour.
  • Add salt, spices, chopped tomatoes, and 200ml boiling water. Cover and simmer for 30 minutes until squash is tender.
  • Add chickpeas and remaining 200ml boiling water. Cover and cook for 20 minutes.
  • Rest for 5 minutes, then serve with yoghurt if desired.

Notes

This stew is a nutritious and budget-friendly option, packed with fiber and flavor.
Calories: 250kcal
Cost: $12
Course: Main Course
Cuisine: International
Keyword: Chickpeas, Squash, Vegetarian