Vegan Butternut Squash and Chickpea Stew
- 2 tsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 Tbsp harissa (or more, to taste)
- 1 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 cups canned chopped tomatoes
- 1 19-oz can chickpeas (garbanzo beans), drained and rinsed
- 1 cup frozen petite green peas
- 1/4 cup chopped flat-leaf parsley
- Kosher salt and fresh black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Butternut squash, large (1)
- Chickpeas (1 19-oz can)
- Coriander, ground (1/2 tsp)
- Flat-leaf parsley (1/4 cup)
- Green peas, frozen petite (1 cup)
- Onion, medium (1)
- Tomatoes, canned (2 cups)
- Condiments
- Harissa (1 Tbsp)
- Cooking & Baking
- Cinnamon, ground (1 tsp)
- Garlic cloves (2)
- Kosher salt and fresh black pepper (1)
- Olive oil (2 tsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published January 22, 2012 (1 year ago).
65 people saved this recipe.
