Butternut Squash Chickpea Stew with Couscous

A hearty and filling butternut squash chickpea stew served with warm cilantro couscous. This is a perfect lunch or dinner recipe for any day or even for any special occasion.


The Moroccan style butternut squash chickpea stew is mildly spiced and very delicious . Best part is if you have cooked or canned chickpeas on hand , then it is super easy recipe to try on. Warm couscous balance well with this yummy stew and I bet if you try it once you won’t stop trying it again.
I am posting recipes for 4th July this whole week and the stew is first dish for the Day. I planned to posted a starter or breakfast first and than dinner but I was super busy and couldn’t get time to cook anything. Thanks to a little bit of drafts I was able to post this recipe.

Blogging Marathon#77Week2 / Day1
Theme-Easy 4th July Recipes
Dish– Chickpea Squash Stew with Couscous

SourceBowl of Delicious

 

Print
Chickpea Butternut Squash Stew with Couscous
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A hearty and filling stew made with chickpea and butternut nut squash paired well with couscous. It would make a perfect meal for July 4th Day.

Course: Dinner
Cuisine: Moroccan
Servings: 4 People
Author: Sapana Behl
Ingredients
  • 1 can chickpeas , drained or 2 cups cooked chickpeas
  • 2 cups butternut squash , cut into cubes
  • 1 onion , chopped
  • 4-5 garlic cloves , minced
  • 2 cups tomato puree
  • 1 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon paprika
  • salt to taste
  • Pepper to taste
  • 2 tablespoon olive oil
  • 3 cups veg broth or water
  • 2 tablespoon cilantro leaves , chopped
For Couscous
  • 1 cup couscous
  • 1 teaspoon salt
  • 1 teaspoon oil
  • 1 teaspoon lemon juice
  • 1 tablespoon cilantro leaves , chopped
  • 2 1/2 cups hot water
Instructions
  1. Heat olive oil in a pan and add chopped garlic and onions. Saute for a minute or until onions are lightly golden.
  2. Add in tomato puree, cumin, coriander, salt, pepper and paprika and stir for a minute. Add the butternut squash and broth or water.
  3. Cook covered for 10 to 15 minutes or until squash is tender.
  4. Now add in the chickpeas and simmer the stew for few minutes or until you get desired consistency.
  5. Remove from heat and add cilantro leaves.
  6. In a mixing bowl add the couscous and hot water over it. Stir in olive oil, salt, lemon juice and cilantro leaves.
  7. Let it rest for 10 minutes. Toss the couscous with a fork.
  8. Serve warm chickpea squash stew with couscous.
Recipe Notes

You may also use dry chickpeas and cook them before using in the recipe.

Enjoy!!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Best regards,

Sapana Behl

12 comments on “Butternut Squash Chickpea Stew with Couscous”

  1. The combo sounds delicious, Sapana.

  2. Kalyani says:

    great pics, Sapana ! I made this Ethiopian stew for one of the mega BMs and its been our fav food over a weekend lunch ! its so delicious isnt it ?

  3. Vaishali says:

    Drafts are always a blessing and let me tell you this salad looks gorgeous !

  4. Wow, this stew with couscous make me drool. Am in love with this stew.

  5. Preeti says:

    Love the chickpeas with butternut squash. Awesome combination of flavor plus color.. attracts me alot.

  6. Very interesting dish sapana..love the clicks!

  7. Yummy recipe. Love the chickpea and squash combo. Super

  8. Jayashree says:

    Couscous and chick peas pair so well in any dish, right?

  9. Pavani says:

    That is such a hearty looking stew Sapana. Perfect with rice, couscous or even roti.

  10. a healthy and filling preparation. Love the butternut and chickpea stew.

  11. Awesome Sapana. I have just picked up couscous and this is perfect. Will sub the sqash with pumpkin.

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