This easy butternut squash stew packs a serious flavor punch! With warming spices, juicy tomatoes, and hearty chickpeas, it's as delicious as it is healthy. Bonus: this stew is super easy to whip up and perfect for a weeknight.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 ½ pounds butternut squash, peeled and cut into ½-inch cubes (Note 1)
- 1 (15 ounce or 400 gram) can diced tomatoes
- 3 tablespoons tomato paste
- 1 (15 ounce or 400 gram) can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 cups fresh baby spinach leaves
- Salt & pepper, to taste
- Vegan sour cream or plain vegan yogurt
- Chopped fresh cilantro
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
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Stir in the garlic, ginger, cumin and cinnamon. Cook everything for about 1 minute, until very fragrant, stirring constantly.
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Stir in the squash, tomatoes, tomato paste, chickpeas, and broth. Raise the heat and bring the liquid to a low boil.
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Lower the heat and let the stew simmer until the squash is fork tender, about 40 to 45 minutes. You can add water to the pot at any point if it becomes too thick. (Note 2)
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Stir in the spinach and let the stew continue cooking until the spinach has fully wilted, about 5 minutes.
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Remove the pot from heat and season the stew with salt and pepper to taste.
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Ladle into bowls and serve.
- About 1 medium squash is needed. Weigh your squash before peeling and cutting it. You should have about 3 to 4 cups of diced squash once it's prepared.
- I like to keep a cup of hot water near the stove so I can add it to the stew as needed without bringing the temperature down.
- Recipe makes about 6 cups of stew.