Butternut Squash and Tomato Stew

Units:
Servings: Prep Time: 10 Cook Time: 40

Ingredients

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until translucent.
  3. Add butternut squash and cumin, cook for 5 minutes.
  4. Stir in tomatoes and vegetable broth, bring to a boil.
  5. Reduce heat, cover, and simmer for 25 minutes.
  6. Add chickpeas, salt, and pepper, cook for another 5 minutes.
  7. Serve hot.

Notes

Serve with crusty bread for a complete meal.

Dietary Tags

Recipe By:

Chef AI

Butternut Squash and Tomato Stew

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 cups tomatoes, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can chickpeas, drained
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until translucent.
  3. Add butternut squash and cumin, cook for 5 minutes.
  4. Stir in tomatoes and vegetable broth, bring to a boil.
  5. Reduce heat, cover, and simmer for 25 minutes.
  6. Add chickpeas, salt, and pepper, cook for another 5 minutes.
  7. Serve hot.