Vegan Butternut Squash, Bean, and Chickpea Stew
As the weather gets colder, there's nothing better than a warming stew to bring comfort and nourishment to your table. This vegan Butternut Squash, Bean, and Chickpea Stew is a delightful blend of flavors and textures, featuring tender butternut squash, hearty beans, and creamy chickpeas, all simmered in a luscious coconut milk and tomato broth. Perfect for busy evenings, this wholesome and healthy recipe is sure to become a favorite in your household!
Ingredients
- 1 medium Butternut Squash peeled, seeded, and cut into small pieces
- 1 can of Chickpeas 15 oz, drained and rinsed
- 1 can of White Beans 15 oz, drained and rinsed
- 1 can of Coconut Milk 13.5 oz
- 2 tablespoon Olive Oil
- 1 medium Yellow Onion finely chopped
- 3 cloves Garlic minced
- 2 tablespoon Tomato Paste
- 2 cups Vegetable Stock or low-sodium vegetable broth
- 1 teaspoon Ground Cumin
- ½ teaspoon Cayenne Pepper adjust to taste
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Coriander
- ½ teaspoon Black Pepper
- Salt to taste
- Juice of 1 Lemon
- Fresh Cilantro or parsley stems chopped for garnish
Instructions
- Prepare the Ingredients: Start by preparing the butternut squash. Peel, seed, and chop it into small pieces. Set aside. Drain and rinse the chickpeas and white beans.
- Sauté the Aromatics: In a large soup pot or large saucepan, heat the olive oil over medium-high heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Butternut Squash: Stir in the butternut squash pieces and sauté for about 5 minutes, allowing them to slightly caramelize.
- Incorporate the Spices and Tomato Paste: Add the tomato paste, ground cumin, cayenne pepper, smoked paprika, ground coriander, black pepper, and salt. Stir well to coat the vegetables with the spices, allowing the flavors to blend for about 2 minutes.
- Simmer the Stew: Pour in the vegetable stock and coconut milk, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium and let the stew simmer for 15-20 minutes, or until the butternut squash is tender.
- Add the Beans and Chickpeas: Stir in the chickpeas and white beans. Continue to simmer for an additional 10-15 minutes, allowing the flavors to meld together.
- Finish with Lemon Juice and Garnish: Remove the stew from heat and stir in the lemon juice. Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley stems.
- Serve and Enjoy: Serve the stew hot, over brown rice or with a side of crusty bread. Enjoy this comforting vegan meal that warms both body and soul!