Pumpkin stew with chickpeas
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pumpkin and chickpeas make the perfect base for a hearty and nutritious vegetarian stew, warming you with their flavor and aroma on a gray, drizzly day. Use canned chickpeas to reduce cooking time, and butternut squash, whose sweet flavor will perfectly complement the spiciness of the dish. The stew is first cooked on the stovetop and then simmered in the oven to allow the flavors to meld. Serve with fresh, crusty bread and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 2 large or 4 small carrots, chopped
- 2 stalks celery, chopped
- A pinch of cayenne pepper
- 4 cloves garlic, crushed
- 1 cup dry red wine
- 1 small butternut squash (about 0.5 kg), peeled and cut into 4 cm cubes.
- 1 can (400 g) of canned chopped tomatoes
- 2 cups vegetable broth
- 2 cans (425g each) of canned chickpeas, rinsed
- 2 sprigs of rosemary
- 2 bay leaves
- Chopped fresh parsley, for serving
- Bread, for serving
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Recipes with similar ingredients: onions, carrot, celery, ground cayenne pepper, garlic, red wine, butternut squash, tomatoes, bouillon, chickpeas, rosemary, bay leaf, parsley, white bread
Cooking the dish according to the recipe:
- Preheat the oven to 350°F (175°C). Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion, carrot, celery, and a pinch of salt and cook, stirring occasionally, until softened, 10-12 minutes (or, you can cook in a regular saucepan and then transfer everything to a baking dish when it's time to bake).
- Add cayenne pepper, a little freshly ground black pepper, and garlic to the pot and cook for another minute, until fragrant. Pour in the wine and cook until reduced by half, 3-4 minutes. Add the pumpkin, tomatoes, broth, chickpeas, rosemary, and bay leaf; stir to combine.
- Cover the pot, place in the oven, and simmer until the chickpeas and squash are tender, about 2 hours. Before serving, remove the bay leaf and rosemary sprigs. Sprinkle with parsley, serve with bread, and enjoy!
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