The Recipe

Chickpea and Butternut Squash Stew

COOK TIME : a few secondsPREP TIME : 30 minutes
From Martha Stewart
Chickpea and Butternut Squash Stew
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Ingredients

DESCRIPTION

Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.



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 , or more to taste Harissa
  • 1/2 cup flat-leaf parsley leaves, roughly chopped

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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