Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large clay pot or Dutch oven over medium heat.

2. 2

   Add 1 large yellow onion, finely diced, and 1 cup of finely diced red bell pepper to the pot and sauté for 8 minutes until softened, stirring occasionally.

3. 3

   Stir in 4 cloves of minced garlic, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of black pepper, and cook for 1 minute until fragrant.

4. 4

   Add 1 pound of butternut squash cubes, 1 (28 ounce) can of crushed tomatoes, 2 (15 ounce) cans of drained and rinsed chickpeas, 4 cups of vegetable broth, and 1 bay leaf to the pot, then stir to combine all ingredients.

5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the clay pot, and let it cook for 45 minutes, or until the squash is tender, stirring occasionally.

6. 6

   Remove the bay leaf from the stew, season with salt to taste, and serve hot, optionally garnished with fresh parsley.