5 from 1 vote
Chickpea Butternut Squash Stew Recipe
Chickpea and Butternut Squash Stew with Cilantro Lime Gremolata
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

A cozy and delicious stew for any time of year. Be sure not to skip the cilantro-lime gremolata, which puts the flavor through the roof!

Course: Soups
Cuisine: Farm to Table
Servings: 6
Calories: 144 kcal
  • 1 white onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 inch piece fresh ginger
  • 2 Tablespoons refined coconut oil or olive oil
  • 1 teaspoon smoked paprika
  • 1 teapoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3 cups vegetable broth, chicken broth, or water
  • 1 small butternut squash
  • 3/4 cup red lentils
  • 1 15-oz. can chickpeas
  • 1 6 oz. can tomato paste (optional)
  • Cilantro-Lime Gremolata, for garnish (recipe below)
  1. Dice onion and red bell pepper. Mince garlic and ginger. Peel butternut squash and cut into chunks.

  2. In a medium soup pot, over medium-high heat, add oil. Add onion and red bell pepper. Cook for 5 minutes, or until starting to soften. Add minced garlic and ginger, spices, and salt. Cook for 5 minutes, until starting to stick slightly.

  3. Add broth or water, chopped butternut squash, and red lentils. Bring to a boil, stirring to combine. Lower heat to a simmer, covered, and until squash and lentils are soft, about 30 minutes, stirring occasionally. 

  4. Add chickpeas and tomato paste, if using. Cook for 15 minutes more. Serve immediately!