Hearty Chickpea and Squash Stew (Guiso de Garbanzos con Calabaza)

Why you’ll love it

• Budget-friendly: canned chickpeas, squash and pantry spices.
• One pot: everything simmers together, so cleanup is easy.
• Naturally thick and filling: six hearty servings.

Quick facts

Ingredients

• 2 cans chickpeas, drained
• 1.1 lb (500 g) winter squash, such as butternut, peeled and cubed
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic
• 1 can crushed tomatoes
• 3 cups (720 ml) broth
• 1 tsp paprika
• 1/2 tsp ground cumin
• 2 tbsp oil
• Salt and pepper

Step-by-step method

1. Cook the aromatics. Heat the oil in a large pot and cook the onion, carrot and garlic for 6 minutes, until softened.

2. Add the spices and tomato. Stir in the paprika and cumin, then add the crushed tomatoes.

3. Add the rest. Add the squash, chickpeas and broth.

4. Simmer. Cook over low heat for 30–35 minutes, until the squash is tender.

5. Thicken and season. Mash some of the chickpeas against the side of the pot to thicken the stew, then season to taste with salt and pepper.

Tips for the best result

• Measure and prep all the ingredients before you start.
• Adjust the salt and seasonings at the end of cooking, since broths vary in saltiness.
• Cut the squash into even cubes so it cooks at the same rate.

Storage

Store leftovers in a tightly closed container in the refrigerator up to 3 days. Reheat gently over low heat, adding a splash of water or broth if it has thickened too much.

Approximate nutrition per serving

About 360 calories per serving. Nutrition is an estimate and varies with brands and portion size.