Butternut squash and chickpea stew recipe

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  • Yield: 4 Servings
  • Total Time: 35 Minutes

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 medium zucchini (about 1 pound total), cut into ½-inch pieces
  • 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
  • 1 15.5-ounce can diced tomatoes
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • Kosher salt and black pepper
  • 1 cup couscous
  • Fresh cilantro leaves, for serving
How to Make It
  1. Cook the onion in oil in a large saucepan over medium heat until tender, 6 to 8 minutes. Add the zucchini and cook until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, until the squash is tender, 15 to 18 minutes.
  2. Cook the couscous according to the package directions. Serve topped with the stew and cilantro.
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