Butternut Squash Stew with Chickpeas

2 teaspoons olive oil
1 medium onion, dice
2 garlic cloves, minced
1 Tablespoon of harissa (or more, to taste)
1 teaspoon of ground cinnamon
1/2 teaspoon of ground coriander
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 cups of canned chopped tomatoes
1 19-ounce can of chickpeas (garbanzo beans), drained and rinsed
1 cup frozen petite green peas
1/4 cup chopped flat-leaf parsley
Kosher salt and fresh black pepper, to taste

In a Dutch oven or heavy stock pot, heat the oil over medium heat. Sauté the onion until translucent and just starting to brown. Add the garlic and cook for 1 minute, stirring frequently to keep the garlic from burning.

Stir in the harissa, cinnamon, and coriander, and cook for 30 seconds to release the fragrance from the spices. Add the squash and tomatoes, stir to incorporate the spices, and add 2 cups of water. Bring to a boil, then reduce heat to simmer, cover, and cook for 30 minutes, stirring a few times.

Add the chickpeas, green peas, and parsley, and continue to cook, uncovered, for 10 minutes. Taste, and adjust seasoning with salt and pepper. Serve hot, over couscous or rice.

Leave a Reply