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Chickpea Butternut Squash Stew Recipe

Chickpea and Squash Stew

A hearty winter stew with chickpeas, butternut squash, and fennel.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Gluten Free, vegan, vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 slices of wheat bread, roughly chopped (optional- skip for gluten free)
  • 4+ tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 butternut squash, cubed
  • 1/2 fennel bulb, sliced thin
  • 1 can chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 3/4 tablespoon smoked paprika
  • pinch of red pepper flakes
  • 4 cups vegetable broth

Method
 

for the bread crumbs
  1. Chop the bread then toss in 2 tablespoons of oil and a few pinches of salt. Stir over medium heat until crispy - about 10 minutes.
for the stew
  1. Sauté onion and garlic in 2 tablespoons of oil on medium low heat for about 5 minutes. Add the butternut squash, fennel, chickpeas and three fourths of the bread crumbs. Sprinkle the smoked paprika, red pepper flakes and salt over the vegetables. Cook for about 10-15 minutes.
  2. Pour vegetable broth over the vegetables and use a wooden spoon to scrape any stuck pieces off of the bottom of the pan (this will just add flavor to the stew). Cook for another 10 minutes or until the squash is tender.
  3. Serve with fennel fronds and additional bread crumbs.

Notes

The bread crumbs thicken the sauce and make the whole stew more rich. For a lighter stew you can skip the bread.