My Veggie Chef

Butternut Squash and Chickpea Stew


Our chickpea and butternut squash stew is simply divine over our herbed couscous. We are so happy to welcome back this cool weather customer favorite! Serve with a simple green salad and a glass of crisp, white wine.


  • Arborio Rice
  • Butternut Squash
  • Cinnamon
  • Garlic Powder
  • Nutmeg
  • Parsley
  • Vegetable Base
  • White Wine
Cook Time
20 min
Pairs With
White Wine
Good To Have
Salt Pepper Oil Of Choice
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Cooking Instructions

  1. Heat 1 teaspoon oil of choice in a large, high-sided skillet over med/high heat. Add carrot mixture to skillet and cook 8-10 minutes or until carrots are tender.
  2. Add cumin seeds and bay leaf to skillet and saute for 1 minute.
  3. Add chickpea/squash mixture and heat through.
  4. Meanwhile, bring 1 cup water to a boil in a small saucepan. Pour in couscous and stir. Cover, remove from heat and let sit 5 minutes. Fluff with fork. Serve stew over couscous with a green salad and a glass of white wine!


  • White Wine
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