Butternut Squash and Chickpea Stew with Couscous Recipe | Vegetarian Times Skip to main content

Butternut Squash and Chickpea Stew with Couscous

Prepared creamy soups like butternut squash, corn, and potato-leek make great bases for hearty stews that sneak an extra veggie serving past picky eaters.



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2 Tbs. olive oil
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1 medium carrot, diced (¾ cup)
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1 small onion, diced (1 cup)
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½ red bell pepper, chopped (½ cup)
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1 Tbs. whole cumin seeds
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1 bay leaf, crumbled
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2 16-oz. cans chickpeas, rinsed and drained, divided
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1 32-oz. container butternut squash soup, divided
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1 ½ cups couscous


1. Heat oil in saucepan over medium heat. Sauté carrot in oil 3 to 5 minutes, or until softened. Add onion and bell pepper, and sauté 3 to 5 minutes more, or until soft. Stir in cumin seeds and bay leaf.

2. Purée 3/4 cup chickpeas and 3/4 cup butternut squash soup in blender until smooth. Add to carrot mixture along with remaining chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.

3. Meanwhile, place couscous in heat-proof bowl, and stir in 1 1/2 cups boiling water. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff couscous with fork. Divide couscous among 6 shallow bowls. Ladle chickpea stew around couscous in each bowl.

Nutrition Information: 

15 g
Total Fat: 
8 g
Saturated Fat: 
1 g
87 g
0 mg
645 mg
11 g
11 g
Serves 6

Comments on this Recipe

I'm looking forward to making this recipe but it's frustrating that the measurements for the garbanzo beans is in cans vs. cups. I use dried beans vs. cans.

I am home sick from work today, and needed something easy, nutritious, and vegetarian. This was so easy to make, and absolutely delicious. i did add more peppers, though, and used red, green and yellow ones! it looks beautiful, too! thanks!

Very filling and easy to make with a delightful sweet yet warm flavor. I make this frequently both because I like the taste and its ease of cooking. I've taken to chopping up enough of the vegetables for multiple batches at once, dividing them into batch side portions, and freezing some so that I always have the ingredients for this on hand for those times I'm too busy to get to the store as planned. Also delicious with brown basmati rice or quinoa in place of the couscous.

Nice recipe. Simple to make with a hand blender. In addition to the above ingredients I added ginger to my butternut squash base and some salt and pepper. I also flavoured the couscous with herbs and spices.

I'm gluten free so I substitute quinoa or basamati rice for the couscous.

Jenna, Which herbs did you add to your couscous?

I have been making this recipe for years now-it's one of my all time favorites! It's very delicious and flavorful; even my non-vegetarian husband loves it (I replace couscous for rice for him since I can't get him to eat couscous yet)!!! I LOVE IT:)!

I LOVE this recipe, one of my favorites in Autumn...and since we are in Australia, it is the right time for it...I had to make a couple of changes to it last night when I made it, I didn't have cumin seeds, a bay leaf or cous cous. Instead, I used 1T curry powder and one cup of red quinoa. DELISH!!!

I have a whole butternut squash but not soup, any suggestions on how I could tweak this?

Bethany, I just made the soup - cut the butternut squash into cubes, add water and a cube of vegetable stock, I also added a zuchinni (as it makes a creamier texture). It's the first time I tried this recipe and I think it's delicious!

This is wonderful!! My husband and I really enjoyed it!

This was easy to prepare, makes a nice large amount, and was delicious. Herbs and spices are a little restrained but can be adjusted as desired. Served with wholewheat Israeli-style pearl couscous which has a fun mouth-feel and satisfying hearty flavor. Will definitely keep this in the winter dinner rotation!

This was great plus, it was quick and easy. I'll definitely be making this again! The only change I made was to leave the bay leaf whole and take it out before serving



You should include a recipe for butternut squash soup!

I lived this recepie, made butter but squash myself. Butternut squash us vegie broth and salt and pepper. It is come out a little bit too sweet, so I added a little bit of yogurt as a side sauce. It change the taste, and made the dish sweet&sour, delicious:)

I loved this recepie, made butternut squash soup myself. Butternut squash plus veggie broth and salt and pepper. It came out a little bit too sweet, so I added a little bit of yogurt as a side sauce. It change the taste, and made the dish sweet&sour, delicious:)