Spicy vegetable stew of pumpkins, tomatoes, lentils, onions and carrots close-up in a bowl.

Squash, Chickpea and Lentil Stew

A comforting mix of earthy butternut squash, protein-rich chickpeas and lentils, all simmered in a fragrant blend of cumin, turmeric and cinnamon. Finished with a squeeze of lemon and a sprinkle of cilantro, this stew offers a perfect balance of warmth and freshness in every bite!

Cooking Tip

Try replacing the butternut squash with other similar vegetables, such as acorn squash or sweet potato.

Yield4 servings

Serving size2 Cups

Perfect forOne-pot

Ingredients

1 tbsp. olive oil
1 medium onion, chopped
6 cloves garlic, minced
2 tsp. cumin
1 tsp. cinnamon
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 can crushed tomatoes
2 1/2 cups vegetable broth
1 can chickpeas
4 cups cubed butternut squash
1 cup green lentils
1/2 tsp. salt
juice of 1/2 lemon
1/3 cup cilantro, chopped

Directions

Heat oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until onion is softened.
Stir in cumin, cinnamon, turmeric, and cayenne and cook for 30 seconds to a minute until spices are fragrant.
Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until squash is tender and lentils are cooked.
Stir in lemon juice and sprinkle with cilantro.

Nutrition facts (per serving)

470Calories

7.0 Total Fat (g)

1.0Saturated Fat (g)

1,050.0Sodium (mg)

86.0Carbs (g)

29.0 Dietary Fiber (g)

23.0Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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