Vegan Squash Stew Recipe
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon or ladle
- 1 Measuring cups and spoons
- 1 Blender or immersion blender (optional)
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 medium carrots, peeled and sliced
- 1 medium sweet potato, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp crushed red pepper flakes (optional, for heat)
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp olive oil or coconut oil
- ¼ cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional)
- Cooked quinoa or brown rice (optional, for serving)
Instructions
Prepare the Vegetables:
- Begin by preparing the vegetables. Peel and dice the butternut squash, carrots, and sweet potato. Chop the onion and mince the garlic.
Sauté the Aromatics:
- Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic, ground cumin, smoked paprika, ground cinnamon, ground turmeric, and crushed red pepper flakes (if using). Sauté for an additional 1-2 minutes, stirring constantly, until the spices are fragrant.
Add the Vegetables and Broth:
- Add the diced butternut squash, carrots, and sweet potato to the pot. Stir to coat the vegetables with the spices.
- Pour in the vegetable broth and add the bay leaf. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
Add the Tomatoes and Chickpeas:
- Stir in the diced tomatoes (with their juices) and the drained and rinsed chickpeas. Simmer for an additional 10 minutes to allow the flavors to meld.
Blend the Stew (Optional):
- For a thicker stew, use an immersion blender to blend a portion of the stew directly in the pot. Alternatively, transfer about 2 cups of the stew to a blender, blend until smooth, and then return the blended portion to the pot. Stir to combine.
Season and Rest:
- Season the stew with salt and pepper to taste. If desired, squeeze in the juice of one lime for a fresh, tangy finish.
- Remove the pot from the heat and let the stew rest for about 10 minutes to allow the flavors to develop further.
Serve:
- Ladle the stew into bowls. Garnish with fresh cilantro.
- Serve with cooked quinoa or brown rice if desired.
Notes
- This stew is versatile and can be made with other types of squash or root vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.