Chickpea and Butternut Squash Stew

Martha Stewart
Reviews(1)
Dsangar Patel: "very good love it thanks" Read More
Chickpea and Butternut Squash Stew Recipe
14
170
80

Ingredients

  • 1 butternut squash (medium, cut into 1 1/2-inch irregularly shaped pieces, about 6 cups)
  • 3 tablespoons extra-virgin olive oil
  • sea salt
  • black ground pepper (Freshly)
  • 2 onion (medium, chopped, about 2 1/2 cups)
  • 8 cloves garlic (finely chopped)
  • 1/4 cup flat leaf parsley (finely chopped, stems)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 carrots (medium, cut into 3/4-inch cubes or irregular shapes)
  • 2 1/2 cups chickpeas (cooked, 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 Italian parsley leaves (roughly chopped)
Read Directions

NutritionView more

170Calories
Sodium15%DV370mg
Fat9%DV6g
Protein10%DV5g
Carbs9%DV28g
Fiber20%DV5g

PER SERVING *

Calories170Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium370mg15%
Potassium480mg14%
Protein5g10%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber5g20%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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