Butternut, Fennel & Chickpea Stew
One pot meals are one of my favorite kinds of meals to make. Mainly because my inner lazy girl comes out and I get really excited about doing less dishes, but also because I have always loved soups, stews and chilis. Everything in one bowl, all warm and cozy.
And this stew with butternut squash, fennel and chickpeas is definitely warm and cozy. It is perfect for the colder weather months, and it packs a hefty dose of nutrition. I love to make a big pot of something like this on Sunday, so that Kenny and I have leftovers all week long. You can do it with just about anything, get creative with your one-pot dinners. Take your pick of whatever root vegetable you like, onion, garlic, herbs and spices, really anything that is in season at the time. Throw it all in a big pot, throw some stock in there, simmer, and voila, you have yourself a hug in a bowl.
It is the perfect combination of slightly sweet and savory. You get just a hint of sweetness from the butternut squash, then comes the subtle licorice flavor from the fennel, and last but not least you have a nice change in texture from the chickpeas. Top it all off with the smoky spice of paprika, and your taste buds are singing. This really does have an interesting flavor, different than most stews I’ve ever made. And in this case, interesting is very good.
I can’t believe Christmas is only 2 days away, this whole holiday season has really flown by and I wish it would just slow down a little bit. I need some more time to be able to make this stew for my family, curl up on the couch with a big bowl and watch Christmas movies in my jammies.
Ingredients
- 1 small butternut squash, about 3 cups (peeled, seeded and chopped)
- 1 can chickpeas, rinsed and drained
- 1 small onion, chopped
- 1 small fennel bulb, sliced
- 2 tbsp extra virgin olive oil
- pinch of salt and pepper
- 2 tsp paprika
- 3 cloves garlic, minced
- 4 cups vegetable stock
Instructions
- Preheat a large pot or deep skillet over medium-high heat. Add the oil, onion and fennel. Season with a pinch of salt and pepper and cook for 3-4 minutes, stirring occasionally until the onions start to look translucent.
- Add the garlic and butternut squash and stir. Let it cook for another 2-3 minutes, stirring occasionally.
- Add the chickpeas, paprika and stock. Season with another small pinch of salt and pepper, stir to combine and cover with a lid. Let it come to a low boil, then turn the heat down to medium.
- Let it simmer for 15-20 minutes. It is done when you can easily stick a fork into the butternut squash.
- Ladle into bowls and enjoy!
Notes
Adapted from this recipe
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