Name: Butternut Squash and Chickpea Stew
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium butternut squash, peeled and diced; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 4 cups vegetable broth; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; Salt and pepper, to taste; 2 tablespoons olive oil (for sautéing); Fresh cilantro or parsley, for garnish (optional)

This hearty, nourishing stew features tender butternut squash, creamy chickpeas, and aromatic spices like cumin and turmeric, simmered to perfection in a crockpot. It’s an easy, one-pot vegan meal that’s rich in flavor and ideal for cozy weeknights. Packed with nutrients, it’s a comforting and satisfying dish.

Recipe Tips and Tricks

Sauté the onion and garlic before adding them to the crockpot for extra flavor depth.
Cut the squash evenly into chunks to ensure even cooking and avoid mushy pieces.
Use a low-sodium broth to control the saltiness of the dish.
Add greens like spinach or kale in the last 30 minutes of cooking for extra nutrition.

Why You’ll Love This Recipe

This Butternut Squash and Chickpea Stew is the ultimate comforting meal. Its warming flavors and rich texture will make you feel cozy, especially on cold days. It’s packed with fiber, protein, and vitamins, making it a nutritious choice for a vegan or plant-based diet. The crockpot does all the hard work, allowing you to enjoy a delicious, hassle-free meal. Whether served with rice, bread, or just on its own, it’s filling and satisfying while being wholesome and low in calories.

Yield: Serves 4

Butternut Squash and Chickpea Stew

A hearty, vegan crockpot stew with butternut squash, chickpeas, and spices—perfect for cozy, nutritious weeknight dinners.

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

1 medium butternut squash, peeled and diced
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
4 cups vegetable broth
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2 tablespoons olive oil (for sautéing)
Fresh cilantro or parsley, for garnish (optional)

Instructions

Prepare the ingredients: Start by peeling and chopping the butternut squash into 1-inch cubes. Rinse the chickpeas and set them aside.
Sauté onion and garlic: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant. This step adds a rich depth of flavor to the stew.
Layer the crockpot: Add the sautéed onion and garlic to your crockpot. Then, layer in the cubed butternut squash, chickpeas, and vegetable broth. Pour in the coconut milk, and sprinkle in the cumin, turmeric, cinnamon, salt, and pepper.
Cook: Stir everything together to combine. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The stew is done when the squash is tender and the flavors have melded together.
Finish and serve: Taste the stew and adjust seasoning as needed. If you like, stir in some spinach or other greens 30 minutes before the stew finishes cooking. Serve with a garnish of fresh cilantro or parsley for an extra burst of color.

Notes

If the stew is too thick after cooking, simply add a bit of water or broth to reach your desired consistency.
The stew can be made ahead of time and stored in the fridge or freezer. It's even better the next day, as the flavors continue to meld.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 143Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 775mgCarbohydrates 15gFiber 2gSugar 7gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Butternut Squash: This sweet, nutty squash adds depth and natural sweetness to the stew. Be sure to peel and chop it into chunks so it cooks evenly in the crockpot.
Chickpeas: Canned or dried chickpeas work well, but if using dried, make sure to soak and cook them before adding to the crockpot. Chickpeas provide plant-based protein and fiber.
Coconut Milk: This creamy addition gives the stew a rich, smooth texture and a hint of sweetness. You can substitute it with vegetable broth if you prefer a lighter version.
Spices: Ground cumin, turmeric, and cinnamon elevate the flavor profile with a warm, earthy, and slightly spicy taste. Adjust the spices to suit your preference.
Vegetable Broth: For a more flavorful stew, opt for homemade or low-sodium vegetable broth. It will help bring out the other ingredients’ flavors while keeping the dish savory.
Garlic and Onion: Essential for building the base flavor. Saute them first to bring out their sweetness.

Variations and Substitutions

Different Beans: If you’re not a fan of chickpeas, you can swap them for white beans, kidney beans, or lentils.
Spices: Adjust the level of heat by adding chili powder or paprika, or use fresh ginger instead of dried to add some zing.
Sweet Potato: Swap the butternut squash with sweet potatoes for a slightly different flavor, but equally comforting texture.
Greens: Toss in some spinach, kale, or Swiss chard for an extra burst of color and nutrition.
Vegan Protein: For added protein, try adding tempeh or tofu. Just make sure to cut it into small cubes before adding to the stew.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. This stew also freezes well—just let it cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months. When reheating, add a little water or broth to bring back the consistency.