Chickpea and Butternut Squash Stew

Name: Chickpea and Butternut Squash Stew Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 15
Ingredients: 1 medium butternut squash cubed; 5 tbsp olive oil; 2 cans chickpeas; 3 medium carrots chopped; 2 medium onions diced; 8 cloves garlic diced; 1 28oz can crushed tomatoes; 1/2 cup parsley leaves; 1/2 cup parsley stems; vegetable broth or water; 4 tsp harissa (or to taste); 1 1/2 tsp cumin; 1 tsp papricka; 1/2 tsp cinnamon

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 15

Ingredients

1 medium butternut squash, cubed5 tbsp olive oil2 cans chickpeas3 medium carrots, chopped2 medium onions, diced8 cloves garlic, diced1 28oz can crushed tomatoes1/2 cup parsley leaves1/2 cup parsley stemsvegetable broth or water4 tsp harissa (or to taste)1 1/2 tsp cumin1 tsp papricka1/2 tsp cinnamon

Directions

Preheat oven to 375�; peel butternut squash and cube into around 1 inch cubes. Toss in 2 tbsp olive oil and roast squash for 30 minutes until tender but still firm.

Meanwhile, dice the onion, saute onions with remaining olive oil for 4-5 minutes until they begin translucent. Add garlic and carrots, parsley stems, cumin, cinnamon, and papricka. Cook a few minutes more.

Add one cup vegetable broth, bring to a simmer and cook about 10 minutes, until carrots are tender.

Add tomatoes, chickpeas, and roasted squash. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, and another 1/2 cup vegetable broth (or water). Simmer, uncovered, until flavors meld, another 3 minutes.

Season with salt and pepper to taste.

Serving Size: makes 12-15 1 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user FILLEINGREEN.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 188.4
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 411.1 mg
Total Carbs: 30.6 g
Dietary Fiber: 7.1 g
Protein: 5.3 g

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