The Recipe
Chickpea and Butternut Squash Stew
COOK TIME : a few secondsPREP TIME : 30 minutes
From Martha Stewart
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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
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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