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Stew, Squash-Chickpea

Squash-Chickpea Stew Recipe

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  • Author: Nele Liivlaid
  • Total Time: 15 minutes
  • Yield: 3 - 4 servings 1x


I’ve made pumpkin stew with chickpeas, cauliflower, tomato sauce and spinach before, but never tried with just two main ingredients. I actually got inspired by the best vegan buffet I’ve ever encountered – Miobio Vegan Buffet in Valencia where we had several great lunches. On one occasion a deliciously sweet and hearty pumpkin-chickpea stew was served. I decided to recreate the dish at home, also making it oil-free.


  • ½ of a big or one small onion, chopped
  • 2 big garlic cloves, minced
  • ½ butternut squash, which is about 3 cups of cubes (about 135g, 4.8oz a cup)
  • 2 cans unsalted chickpeas, drained and rinsed
  • A splash of coconut milk
  • Sea salt or Himalayan salt to taste


  1. Sauté onion and garlic with a few tbsps. of water for 3 minutes.
  2. Add butternut squash cubes and chickpeas and enough water to cover the ingredients by ⅓ of the way up.
  3. Bring to boil and simmer covered for 15 minutes. Stir occasionally.
  4. With an immerse blender, blend a few times directly in the pot to give the stew more thickness. You can also use potato smasher.
  5. Add a splash of coconut milk and salt to taste, stir and serve.
  • Cook Time: 15 minutes
  • Method: Sauté

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