Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 1.5 kilograms of butternut squash into 2-centimeter cubes, then set aside.

2. 2

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large chopped onion and sauté for 5 minutes until softened, stirring in 3 minced garlic cloves for another 1 minute until fragrant.

3. 3

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 0.5 teaspoon of ground cinnamon with the diced butternut squash, cooking for 2-3 minutes to toast the spices.

4. 4

   Add 2 tablespoons of tomato paste and cook for 1 minute, then pour in 4 cups of vegetable broth, bring to a simmer, and cover, cooking for 15 minutes.

5. 5

   Drain and rinse 400 grams of canned chickpeas, add them to the pot, and continue simmering uncovered for another 10 minutes until the squash is tender.

6. 6

   Stir in 2 tablespoons of pomegranate molasses, 0.5 cup of chopped walnuts, 1 teaspoon of dried mint, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 2 minutes to meld flavors.

7. 7

   Garnish the Turkish Butternut Squash and Chickpea Stew with 0.25 cup of fresh parsley before serving warm.