Stewed Chickpeas With Butternut Squash And Tomatoes Recipes

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BUTTERNUT SQUASH AND CHICKPEA STEW



Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

Steps:

  • Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
  • Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

CHICKPEA AND BUTTERNUT SQUASH STEW



Chickpea and Butternut Squash Stew image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h20m

Number Of Ingredients 14

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 Harissa, or more to taste
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
  • In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
  • Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW



Moroccan Squash, Chickpea, and Spinach Stew image

A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 17

1 tablespoon vegetable oil
1 medium onion, chopped
1 (3/4 inch thick) slice fresh ginger, peeled and grated
2 teaspoons ground sweet paprika
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can chopped tomatoes
2 cups vegetable stock
¾ cup sultana raisins
3 teaspoons honey
1 (8 ounce) package fresh spinach
½ cup flaked almonds
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
  • Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
  • While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
  • Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
  • Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g

STEWED CAULIFLOWER, BUTTERNUT SQUASH, AND TOMATOES



Stewed Cauliflower, Butternut Squash, and Tomatoes image

Categories     Bread     Sauce     Tomato     Stew     Vegetarian     Cauliflower     Squash     Fall

Yield makes 6 to 7 cups

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
3 plump cloves garlic, thinly sliced
1 onion, thinly sliced
1 small (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 (1-pound) cauliflower, cored and cut into 1-inch florets (about 3 cups)
1/4 cup small capers, drained
Coarse sea salt or kosher salt
1/2 teaspoon red pepper flakes, or more to taste
1 (28-ounce) can Italian plum tomatoes and their juices, preferably San Marzano, crushed by hand
1 cup water
2 teaspoons Asian fish sauce, or more to taste

Steps:

  • Pour the olive oil into a large saucepan set over medium-high heat. When the oil starts to shimmer, scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook until wilted, about 2 minutes. Add the squash and cauliflower pieces, capers, 1 teaspoon salt, and the red pepper flakes and use tongs to toss it all together.
  • Pour in the crushed tomatoes and their juices. Slosh the water into the can and add; stir well and cover. When the tomato juices are boiling, decrease the heat to medium-low or low so that the mixture is gently bubbling. Cook, covered, until the vegetables are tender, 30 to 40 minutes. Uncover, increase the heat to medium-high, and continue cooking until the stew is reduced and thickened to a good pasta-sauce consistency, about 5 minutes. Add the fish sauce, taste, and add more fish sauce and salt if desired.
  • Eat a cup or two as a vegetarian main course and refrigerate the leftovers in an airtight container for up to 2 weeks, or freeze it in cup-size portions for several months.

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