Tunisian-Inspired Chickpea & Squash Stew

Inspired by Tunisian chickpea soups, this budget-friendly stew pairs November squash with warming spices and a bright lemon finish.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Cooked garbanzo beans
1 (15-ounce) can $1.49
Winter squash, such as butternut
1½ pounds whole, yielding about 1 pound peeled and seeded $4.99
Yellow onion
6 ounces (1 medium) $9.25
Garlic
2 cloves $1.75
Diced tomatoes
1 (14.5-ounce) can $1.79
Extra-virgin olive oil
2 tablespoons $9.99
Ground cumin
1 teaspoon $3.49
Ground coriander
1 teaspoon $2.89
Ground paprika
1 teaspoon $3.29
Cayenne pepper
⅛ teaspoon, optional $2.89
Extra-fine sea salt
1 teaspoon, divided $2.52
Lemon
½ lemon, yielding 1 tablespoon juice $3.99

Peel and seed 1½ pounds winter squash, then cut the resulting approximately 1 pound flesh into ½-inch cubes. Refrigerate any unused squash from a larger purchase.
Peel and dice 6 ounces yellow onion. Peel and finely chop 2 garlic cloves. Drain and rinse 1 (15-ounce) can garbanzo beans.
Heat 2 tablespoons extra-virgin olive oil in a medium heavy pot over medium heat. Add the diced onion and ¼ teaspoon extra-fine sea salt; cook for 6 minutes, stirring occasionally, until softened.
Add the chopped garlic and the following spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- ⅛ teaspoon cayenne pepper, optional
Stir for 30 seconds, until fragrant.
Add the prepared squash, drained garbanzo beans, 1 (14.5-ounce) can diced tomatoes with their juices, ¾ teaspoon extra-fine sea salt, and 1½ cups water. Bring to a boil, then reduce the heat and partially cover. Simmer for 18–22 minutes, stirring occasionally, until the squash is easily pierced with a fork.
Mash a few spoonfuls of squash and chickpeas against the side of the pot to thicken the broth. Squeeze ½ lemon to obtain 1 tablespoon juice, then stir that juice into the stew.
Ladle into two deep bowls, distributing the squash and chickpeas evenly, and serve hot.

Drink pairing: A dry rosé complements the sweet squash and warm spices without overpowering the lemon.

Careme