With shorter days and colder nights, you need recipes that are warm, comforting, and hardy. At the same time, you don’t want to make a recipe that takes four hours to make. That’s the great thing about this vegan butternut squash and chickpea stew. After about 15 minutes of prep work, the total cooking time is about 30-40 minutes. Now that’s the kind of time in the kitchen we’re talking about!
This stew is inspired by Moroccan flavors because it is infused with spices and ingredients from that area. Coriander and cinnamon are very aromatic and will fill your kitchen with their intoxicating aromas while the stew simmers. Plus, you have the pungent and spicy harissa that you add to the stew. Harissa is a North African red chili paste or sauce made from a few simple ingredients. More often than not, harissa contains garlic, olive oil, chiles, citrus, and a few warm spices. It can be a bit spicy, tangy, slightly sweet, and smoky, so you can add a little more or less to this stew depending on your spice tolerance.
Although you can enjoy this stew on its own, it does go great with couscous or rice. This decision is entirely up to you, though, because it is just as tasty with or without those side dishes. The crazy thing about this stew is that it is even better the next day after you reheat it. And don’t forget that you can always mix in a little extra dollop of harissa to enhance the spice level.
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tsp. olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp. harissa (or more, to taste)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground coriander
- 1 large butternut squash, peeled and cubed
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 c frozen green peas
- 1/4 c flat-leaf parsley, chopped
- sea salt and black pepper, to taste
Instructions
- Warm the oil in a large stock pot or Dutch oven over medium heat. Add the onion and cook until translucent and slightly brown.
- Add the garlic and cook for an additional minute, or until fragrant. Just make sure that the garlic doesn\'t burn.
- Stir in the harissa, cinnamon, and coriander, cooking for 30 seconds to let the spices release their fragrances.
- Pour in the squash and diced tomatoes and stir to incorporate. Add 2 cups of water, bring to a boil, and then reduce the heat to a low simmer. Cover the pot and and cook for 30 minutes, stirring occasionally.
- In the last five minutes of the cooking process, add the chickpeas, green peas, and parsley. Season with sea salt and pepper and cook uncovered for five more minutes. Remove from heat, taste, and adjust seasonings as needed.
- Ladle into bowls and enjoy. Couscous and rice are excellent accompaniments to this stew.
