Spicy Chickpea & Squash Stew + GIVEAWAY!

Today the lovely Catherine from A Short Blonde is taking over the blog. Catherine is a lifestyle blogger who lives in Nashville with her husband, Jordan. Catherine believes in stretching her mind, traveling far, and always having a stash of dark chocolate near. Join me in welcoming her to Sage!

Pinterest is my go-to resource for meal planning inspiration. My husband and I prepare and eat gluten and dairy-free meals in our home. Jordan doesn't have to restrain from gluten or dairy (he loves both), but he has been willing from day-one to go down this path with me!

Gluten-free/dairy-free can be synonyms of complicated and bland, but I'm learning it doesn't have to be that way! My aim is to keep things simple and limit substitutions: soups, chills, one-pot meals etc are our go-to's. 

 As soon as I saw this spicy chickpea stew on Pinterest, I knew I had to make it! This meal is filling, healthy, but also extremely easy to prepare. Even as a carnivore, it's good to have a few solid vegetarian dishes in your arsenal to serve to guests. 

Ingredients (adapted from Dolly and Oatmeal): 

1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups).
3 tablespoons extra virgin olive oil
salt (we use kosher salt)
freshly ground pepper
2 medium onions
8 large garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3 medium carrots, cut in 1/2-inch pieces
1 cup chickpea cooking liquid, or filtered water
1 28 ounce can crushed tomatoes (I used a mixture of fire roasted + regular for extra kick)
2 1/2 cups cooked chickpeas (roughly two cans)
shredded chicken (optional)


To keep things extra simple, I used pre-cut squash from Trader Joe's. 

Preheat oven to 400°. Line a baking dish with parchment paper and toss squash with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and pepper. Roast for 30 minutes. Stir, and continue roasting for another 10-15 minutes or until browning and cooked through. Remove from oven and set aside.

Warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat.  Add onions, Saute for 5 minutes or until soft. Stir in garlic and cook for 3 minutes more.  Add cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. Stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 10-12 minutes. Add chickpeas and crushed tomatoes, then roasted squash; simmer uncovered for another few minutes. The flavors meld together even more the second day!  

Serve with quinoa or rice. Garnish with parsley. 

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  1. Pinning this! I'm not much of a soup/stew person, but this sounds good!!!

  2. Thanks! I hope you enjoy it when you're able to give it a try! It might convert you ;)

  3. Ooooh chickpeas are the best. They're so versatile! This looks delicious.

  4. I love any recipe Catherine makes...I'll def be trying this one!! Yummy!

  5. You'll have to let me know if you try it!

  6. I do too! Especially when they're easy!

  7. OK totally saving this for later!! This looks amazing!

  8. I wish I would have had the recipe when it was still cold out!


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