Spiced Winter Squash and Chickpea Stew
A hearty vegan stew combining sweet winter squash with protein-rich chickpeas and warm spices, perfect for chilly days. This middle eastern (vegan, gluten free) ready in about 45 minutes pairs butternut squash, canned chickpeas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 2 lbs), peeled and cubed into 1-inch pieces butternut squash
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) canned diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute until spices release their aroma.
- Step 3: Add 2 lbs peeled and cubed butternut squash and 1 can (15 oz) drained chickpeas to the pot. Stir to coat with spices and oil.
- Step 4: Pour in 4 cups vegetable broth and 1 can (14 oz) diced tomatoes with their juice. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until squash is tender.
- Step 5: Remove from heat, stir in 1 tbsp fresh lemon juice, and garnish with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Spiced Winter Squash and Chickpea Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Winter Squash and Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Spiced Winter Squash and Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Winter Squash and Chickpea Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Winter Squash and Chickpea Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Amazingly flavorful and easy to make. I'll definitely make it again for dinner parties.
- ★★★★★
This stew was a hit with my family! The spices were perfect and the squash melted in my mouth.
- ★★★★★
Love how the chickpeas and squash complement each other. A perfect comfort food for winter.
