Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, finely diced, and 1 large red bell pepper, diced, and cook until softened, about 8 minutes.

2. 2

   Stir in 4 minced garlic cloves and 2 teaspoons of smoked paprika, cooking for 1 minute until fragrant. Add 10 saffron threads, crushed slightly.

3. 3

   Add 1 kilogram of peeled and cubed butternut squash and 400 grams of drained canned chickpeas to the pot, stirring to combine all ingredients.

4. 4

   Pour in 400 grams of canned diced tomatoes (undrained) and 100 ml of dry sherry, stirring gently. Bring the mixture to a simmer.

5. 5

   Add 500 ml of vegetable broth to the pot, ensure all ingredients are submerged, and reduce the heat to low. Cover and simmer for 25-30 minutes, or until the butternut squash is tender when pierced with a fork.

6. 6

   Season the stew with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper, tasting and adjusting as needed. Stir in 0.25 cup of fresh chopped parsley.

7. 7

   Serve the Guiso de Calabaza y Garbanzos hot, garnished with 0.25 cup of toasted slivered almonds.