Go Back
Butternut Squash Stew

Hearty Butternut Squash Stew with Chickpeas and Kale Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 medium butternut squash (about 2 1/2 lbs), peeled and cut into 1-inch cubes
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 cups vegetable broth
  • Salt and black pepper
  • 4 cups roughly chopped kale leaves
  • Juice of 1/2 lemon

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft and translucent.
  2. Add the garlic, cumin, smoked paprika, and cinnamon. Stir constantly for 1 minute until fragrant.
  3. Add the squash, tomatoes with their juices, chickpeas, and broth. Season with 1/2 tsp salt and a few grinds of pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the squash is fork-tender.
  4. Stir in the kale and cook for 3 to 4 minutes until wilted and bright green.
  5. Remove from heat and squeeze in the lemon juice. Taste and adjust seasoning, then ladle into bowls and serve with a drizzle of olive oil or a pinch of red pepper flakes.

Notes

If you prefer a thicker stew, use the back of a spoon to mash a few squash cubes against the side of the pot before adding the kale.