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Chickpea & Butternut Squash Stew

Course Main Course


  • 1 medium yellow onion minced
  • 6 garlic cloves minced
  • 1 piece of ginger 2 inches
  • 1-2 red chillis (or red chilli flakes)
  • 2 tsp cumin powder
  • 2 tsp curry powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 Tbsp tomato paste
  • 2 plum tomatoes diced
  • 1/2 butternut squash peeled & diced
  • 1 can chickpeas drained & rinsed
  • 500 ml vegetable stock
  • 1 lime juiced
  • 1/2 bunch coriander chopped
  • 2 Tbsp cream or coconut milk (optional)
  • vegetable oil for cooking
  • cooked basmati rice


  • Sauté onion, garlic and ginger in vegetable oil until soft and fragrant
  • Add chillis/red pepper flakes and spices and cook for a few minutes 
  • Add tomato paste, cook out for a bit, then add fresh diced tomatoes and cook until they break down and thicken
  • Stir in butternut squash and salt and cook for a few minutes
  • Top off with vegetable stock and a splash of water, then cover and let simmer for 15 minutes
  • Then add chickpeas and cook for another 10 minutes
  • Finish stew with a squeeze of lime juice, a touch of cream or coconut milk, and plenty of chopped coriander leaves
  • Serve with fluffy basmati rice 
Keyword chickpea, curry, dairy-free, dinner, gluten-free, lunch, main course, plant-based, squash, squash curry, vegeterian