Chickpea And Squash Stew
This hearty butternut squash and chickpea stew is a deliciously comforting dish perfect for a cozy evening meal. The sweet butternut squash pairs beautifully with the earthy chickpeas, and the addition of fennel provides a subtle hint of licorice flavor. Topped with crispy homemade bread crumbs for added texture, this stew is sure to warm your soul.
— Constant Cookbook
Ingredients
- 2 slices of wheat bread, roughly chopped
- 4 + tablespoons olive oil
- 1/2 onion, chopped,
- 2 cloves of garlic, minced
- 1/2 butternut squash, cubed
- 1/2 fennel bulb, sliced thin
- 1 can chickpeas, rinsed and drained
- 1 teaspoon salt
- 3/4 tablespoon smoked paprika
- pinch of red pepper flakes
- 4 cups vegetable broth
Instructions
- for the bread crumbs
- Chop the bread then toss in 2 tablespoons of oil and a few pinches of salt. Stir over medium heat until crispy - about 10 minutes.
- for the stew
- Sauté onion and garlic in 2 tablespoons of oil on medium low heat for about 5 minutes. Add the butternut squash, fennel, chickpeas and three fourths of the bread crumbs. Sprinkle the smoked paprika, red pepper flakes and salt over the vegetables. Cook for about 10-15 minutes.
- Pour vegetable broth over the vegetables and use a wooden spoon to scrape any stuck pieces off of the bottom of the pan (this will just add flavor to the stew). Cook for another 10 minutes or until the squash is tender.
- Serve with fennel fronds and additional bread crumbs.
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