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butternut-squash-chickpea-stew-recipe

Butternut Squash Chickpea Stew

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Vegetarian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoon olive oil
  • Fresh cilantro for garnish

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Add diced butternut squash, cumin, and paprika. Cook for 5 minutes.
  4. Pour in vegetable broth and diced tomatoes. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes, until squash is tender.
  6. Add chickpeas, cook for another 5 minutes.
  7. Season with salt and pepper.
  8. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Gluten-Free
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