Butternut Squash and Chickpea Stew

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A big theme around my Corona cooking, is “using what you have” and I have learned to get creative with what is in my pantry lately.

Combine that with Mark, my husband, insisting on doing all the grocery shopping…that might be for another post.

In short, innovation is in order, and I am always up for a cooking challenge. I think I would do really well on one of the cooking shows that hands you a bag of ingredients and tells you to get creative.

With that said, I had a couple of big ticket items – a lonely, large butternut squash that Mark brought home (with no plan for it) that needed my attention and a bag of dried chickpeas. I went to work.

If I haven’t told you lately, I adore soups and stews for a couple of important reasons. I usually make a big pot, have it for dinner and then portion up the rest in single serving containers for days worth of lunches. Right into the freezer. Win#1!

I also love soups and stews because it is an opportunity to fill them with all sorts of high charged nutrients. This Butternut Squash and Chickpea Stew is full of fiber, protein, essential vitamins and minerals from all the vegetables and anti-inflammatory spices. It fills me in a good way. I feel great every time I eat it.

Feel good about cooking and eating this nourishing stew, knowing you are doing something great towards your health and energy, all while stocking your freezer for future meals.

Butternut Squash and Chickpea Stew

Serves 4 plus leftovers


2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 large carrots, peeled and diced
3 stalks celery, diced
1 teaspoon each coarse salt and pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons turmeric
3 cups cooked chickpeas (or 1 large canned)
1 medium butternut squash, peeled, seeded and diced (or 4 cups frozen butternut squash)
1 32-ounce can diced tomatoes
2 cups low sodium chicken stock
1 small bunch kale, chopped


  1. In a large soup pot, heat the olive oil over medium high heat. Add the onion, carrots and celery and saute for 5 minutes, until vegetables are beginning to soften.
  2. Add in the cumin, coriander and turmeric and stir to coat the vegetables. Add in the chickpeas and butternut squash and stir. Add in the tomatoes and stock and stir together. Bring up to a boil, then cover and bring down to a simmer. Cook until the butternut squash is cooked, about 20-30 minutes.
  3. Uncover the soup and stir in the kale until it is wilted, about 5 minutes. Taste the stew, you might need to add a dash more salt, or a splash of vinegar to brighten and lift. Serve warm.
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