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Overhead bowl of autumn chickpea stew in tomato broth
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Autumn Chickpea Stew Recipe

Chickpeas, butternut squash and carrots simmered in tomato broth with cumin, cinnamon and spinach.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons olive oil 27 g
  • 1 medium yellow onion 150 g; diced
  • 2 medium carrots 150 g; cut into thin rounds
  • 3 cloves garlic 9 g; minced
  • 1 teaspoon ground cumin 2.1 g
  • 0.25 teaspoon ground cinnamon 0.5 g
  • 4 cups peeled and seeded butternut squash cubes 600 g; about 3/4 inch
  • 3 cups fully cooked unsalted chickpeas 510 g drained weight
  • 28 ounces no-salt-added fire-roasted diced tomatoes 794 g; with juices
  • 3 cups low-sodium vegetable broth 720 ml
  • 0.5 teaspoon fine salt 3 g
  • 0.25 teaspoon black pepper 0.6 g
  • 3.5 cups baby spinach 100 g

Equipment

  • 1 Large Dutch oven
  • 1 Vegetable peeler
  • 1 Cutting board
  • 1 Food thermometer

Method
 

  1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots and cook for 5–7 minutes, stirring, until onion softens. Add garlic, cumin and cinnamon and stir for 30 seconds.
  2. Add squash, fully cooked chickpeas, tomatoes with their juices, broth, salt and pepper. Bring to a simmer. Partially cover and cook gently for 25–30 minutes, stirring occasionally, until squash and carrots are fork-tender. If the pot becomes too thick before squash softens, add water a little at a time.
  3. Stir in spinach and simmer for 2–3 minutes until wilted. For a thicker texture, mash a few chickpeas and squash cubes against the pot and stir them back in. Divide into six bowls.
  4. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Store at 40°F or below for 3–4 days, considering the original cooking date of any previously cooked chickpeas. Reheat throughout to 165°F, stirring and adding a splash of water if needed.

Video

Notes

Nutrition is estimated per one-sixth of the stew, with unsalted cooked chickpeas, no-salt-added tomatoes and all oil included. Canned chickpeas can change sodium. Video credit: Cocina con Carmen demonstrates a chickpea, squash and spinach stew in Spanish; her version uses tomato sauce and different spices, while this version uses diced tomatoes, butternut squash and a little cinnamon.