Mains | Soups

Harissa Butternut Squash and Chickpea Stew

by Julianne De Witt

January 10, 2022

Ahh Stew Season… that’s a thing, right? Cozy up with a bowl if this goodness for Meatless Monday or any day of the week!

It’s filled with incredible flavors thanks to the harissa and spices, and is packed with veggies. Here’s what you’ll need to make it:

  • canned diced tomatoes: serves as the base of the stew.
  • vegetable broth: use a low sodium broth so you can control the amount of salt.
  • butternut squash: peel and chop it yourself or buy it already prepped. You can even use frozen squash if you are in a pinch.
  • harissa: a hot chili pepper paste native to Morocco and Nigeria. The main ingredients are roasted red peppers, chilis, caraway seeds, coriander seeds and cumin. Harissa’s heat works really well with sweet vegetables like squash and carrots. Start with a tablespoon and increase the amount to your desired level of spiciness.
  • plain Greek yogurt or vegan alternative: adds creaminess and counter balances the heat.
  • pumpkin seeds: adds additional protein and texture

This stew lasts for several days in the fridge and freezes well.  I like to serve this with a crusty loaf of bread and butter. It’s so good!

Harissa Butternut Squash and Chickpea Stew

Big on flavour and packed with veggies, this vegan stew has hints of cinnamon, ginger and a bit of heat.
Course: Main Course
Keyword: Stew, Vegan, vegetarian
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots peeled and diced
  • 3 ribs celery diced
  • 1 bell pepper diced
  • 1 large can diced tomatoes 796ml(28oz)
  • 2 cups vegetable stock
  • 3 cups butternut squash peeled, seeded and diced
  • 1 large can chickpeas 540ml(19oz)
  • 2 cups kale chopped
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp cumin
  • harissa to taste (see note)
  • salt and pepper to taste
  • garnish: plain Greek yogurt (or vegan alternative), pumpkin seeds

Instructions

  • Add olive oil, onion, garlic, carrots, celery to a large soup pot and sauté for several minutes until onions are translucent. Add canned tomatoes, vegetable stock, butternut squash, drained chickpeas and bell pepper to soup pot.
  • Add harissa, cinnamon, ginger, cumin, salt and pepper to stew. Bring to a boil then reduce to simmer. Cook for 20 - 30 minutes or until squash is tender. Add chopped kale at the end of the cooking time and adjust seasonings, if desired.
  • When serving, add a dollop of yogurt to each bowl and top with pumpkin seeds. Enjoy!

Notes

The amount of harissa you add will depend on the type of harissa you use and your tolerance for heat. Start with a tablespoon and keep adding until you reach the desired spiciness. 
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