Squash and Chickpea Stew with Lemon

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Hearty vegetable stew featuring tender butternut squash and chickpeas, brightened by fresh lemon and herbs. This Ethiopian-inspired soup recipe, ready in about 50 minutes, pairs butternut squash, chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1.5 lbs butternut squash
• 1 can (15 oz) chickpeas
• 1 medium onion
• 1 cup carrots
• 3 cloves garlic
• 2 cups vegetable broth
• 1 lemon
• 1 tsp thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 cup diced carrots, sautéing for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1.5 lbs peeled and cubed butternut squash, 1 can (15 oz) drained chickpeas, 2 cups vegetable broth, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 25 minutes until squash is tender.
3. Step 3: Remove from heat. Stir in 1 lemon's zest and juice, then garnish with 2 tbsp chopped parsley. Serve hot.