MOROCCAN BUTTERNUT SQUASH, CHICKPEA, AND SPINACH STEW
This spicy, healthy, vegan stew is packed full of butternut squash, chickpeas, spinach, and warm moroccan flavors. It's healthy, hearty, and gluten-free. Make in bulk and freeze the extra!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a large pot, sauté onion and ginger in oil (1 tablespoon)over medium-high heat until softened.
- Add garlic; saute until fragrant (approximately one minute)
- Add spices, stock (1 cup), and squash. Bring to a boil, turn heat to low, cover, and simmer until squash is fork-tender (approximately 15 minutes)
- Add chickpeas and spinach, turn heat to medium, and cover. The spinach will wilt and the chickpeas will heat through.
- Stir stew, adding the lime juice and cilantro. The squash will naturally integrate into the sauce to thicken slightly.
- Serve over rice, quinoa, cauliflower rice, or cous cous if desired.
Nutrition Facts : Calories 294 kcal, Carbohydrate 47 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 826 mg, Fiber 13 g, Sugar 4 g, ServingSize 1 serving
BUTTERNUT SQUASH AND CHICKPEA STEW
Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.
CHICKPEA AND BUTTERNUT SQUASH STEW
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
- In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
- Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
BUTTERNUT SQUASH & CHICKPEA TAGINE
Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable
Provided by Caroline Hire - Food writer
Categories Dinner
Time 30m
Yield Serves 2 adults + 2 children
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.
Nutrition Facts : Calories 232 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
STEWED CHICKPEAS WITH BUTTERNUT SQUASH AND TOMATOES
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the chickpeas: In a large pot, combine the soaked chickpeas, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Fill the pot with water to cover the beans by 2 inches. Bring the water to a boil, reduce to a simmer (BTB, RTS), and cook for about 1 hour. Do the 5-bean test: Bite into 5 beans; if they are all properly cooked, carry on. If not, cook the beans for another 10 to 15 minutes and try again. Remember, beans cook at different rates, so you need to check a few to make sure they're really done!
- When the beans are cooked, turn off the heat and season the water generously with salt. TASTE the water to be sure it is adequately seasoned. Let the beans sit in the salty water for 15 to 20 minutes to absorb some of the salty flavor. Remove the onion, carrot, celery, garlic, bay leaves, and thyme bundle and discard. Reserve 1 cup of the cooking water, strain the beans, and set aside.
- For the stew: You can start this part while the beans are cooking: Coat a large wide pot with olive oil, toss in the onions, and season with salt and the crushed red pepper. Bring the pan to medium heat and cook until the onions are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes.
- Toss in the diced squash, cumin, fennel, tomatoes, and the reserved bean water (if you forgot to save the bean water, tap water is fine). Stir to combine, taste, and season with salt if needed. Bring the mixture to a boil and reduce to a simmer (BTB, RTS). Cook for 25 to 30 minutes or until the squash is cooked through. Add another cup of water if the liquid has evaporated too much.
- Toss in the reserved chickpeas and cook for 15 to 20 minutes or until the mixture is thick and stewlike. Serve hot or at room temp, garnished with chives.
SLOW-COOKER SQUASH STEW
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
- Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
- Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW
This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family
Provided by Romilly Newman
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
- Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
- Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
- Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
- Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
- Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium
BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS
Make and share this Butternut Squash and Chickpea Stew With Couscous recipe from Food.com.
Provided by dicentra
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
- Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
- Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
- Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
- Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.
Nutrition Facts : Calories 398, Fat 6.8, SaturatedFat 0.9, Sodium 466.1, Carbohydrate 70.8, Fiber 9.6, Sugar 1.4, Protein 13.5
FAT FREE CHICKPEA AND BUTTERNUT SQUASH STEW
A quick and light side dish that's hearty enough to be a main dish. It's aiming at an Indian curry flavor.
Provided by Gianni 23
Categories Beans
Time 12m
Yield 4 1/2 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onions in the chicken broth until tender. Microwave the squash for 5 minutes. Add the curry, sugar, tomato sauce and chickpeas to the onions and stir while heating until slightly thickened. Add the squash and stir and finally, add the greens and cook until wilted. Serve alone, or over a bed of rice or couscous.
Nutrition Facts : Calories 222.7, Fat 1.7, SaturatedFat 0.2, Sodium 811.1, Carbohydrate 48.1, Fiber 8.7, Sugar 10.3, Protein 7.6
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