Dinner

Chickpea and Butternut Squash Stew is for Dinner.

Chickpea and Butternut Squash Stew takes 30 minutes to prepare.

Chickpea and Butternut Squash Stew takes 60 minutes to cook.

Chickpea and Butternut Squash Stew makes 15 servings.

The ingredients for Chickpea and Butternut Squash Stew are:

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

Here is how you make Chickpea and Butternut Squash Stew:

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 servingsNumber of Servings: 15Recipe submitted by SparkPeople user FILLEINGREEN.

The nutritional information for Chickpea and Butternut Squash Stew is:

• Servings Per Recipe: 15
• 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

The dietary needs meet for Chickpea and Butternut Squash Stew is Vegan