I love butternut squash. It’s my second most-favorite squash, right after kabocha (and yes, I have a rank-ordered my squash preference). When I saw a recipe for butternut squash and chickpea stew floating around Pinterest, I was intrigued.
There was just one hitch. It’s April. Sure, you can find a few winter squash here and there in the stores, but for the most part they are of poor quality and outrageously expensive. Then one day I had some cooked chickpeas I needed to use up and I remembered this recipe. I thought of the perfect butternut stand-in: sweet potatoes! While butternut squash might not be readily available this time of year, I can easily get sweet potatoes all year round.
This recipe is simple and quick to come together. Essentially I turned this:
I served this on a bed of rice, but I can see it going really well with quinoa as well.
Sweet Potato Chickpea Stew
(adapted from The Perfect Pantry)
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 tsp. ground cinnamon
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1 tsp. ground coriander
- 1/2 tsp. cayenne
- 2 medium sweet potatoes, diced
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 15oz. can of chickpeas, or 2 c. cooked
- chopped parsley, for garnish
1. In a pot, saute the onion until soft (about 5 minutes or so) in either water or broth. Add in garlic and continue to cook for 2 minutes. Add in spices. Stir well and cook for 1 minute. If things start to stick add in a splash of water or broth.
2. Add in sweet potatoes, diced tomatoes, vegetable broth, and chickpeas. Cover the pot, bring to a boil, and simmer for 30 minutes or so, until sweet potatoes are tender. Taste and add salt if desired.
3. I served this over rice, but any grain will do. Garnish with fresh parsley.