As summer comes to an end and fall begins to settle in, I naturally start craving warmer, more comforting meals. There’s something about this time of year that makes hearty soups, stews, and nourishing one-pot meals especially satisfying.

This Chickpea & Butternut Squash Stew has quickly become one of those meals I look forward to making again. It’s warm, creamy, hearty, and made with simple whole-food ingredients that come together beautifully.

With colorful vegetables, chickpeas, potatoes, butternut squash, and creamy coconut milk, it has a nourishing balance of plant-based protein, healthy fats, complex carbohydrates, and plenty of vegetables. It’s simple, filling, and perfect for the cooler days ahead.

Chickpea & Butternut Squash Stew

Ingredients

  • ½ cup chopped onion
  • 3–4 garlic cloves, minced
  • 2 cups butternut squash, cubed
  • 1 cup carrots, chopped
  • 1 cup Yukon gold potato, cubed
  • 1 cup sweet potato, cubed
  • ½ cup celery, chopped
  • 2 tomatoes, diced
  • 1–2 tablespoons organic tomato paste
  • 2 cups cooked chickpeas, or 1 can, drained and rinsed
  • 1 can organic full-fat coconut milk
  • 2 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon mixed dried herbs, such as oregano, basil, and thyme
  • Salt and pepper to taste
  • ¼ cup chopped cilantro or green onion, optional

Directions

  1. Heat a large pot with a small amount of olive oil or water. Add the onion and garlic and sauté for a couple of minutes until fragrant.
  2. Add the diced tomatoes and tomato paste and cook for another minute.
  3. Add the butternut squash, carrots, celery, Yukon gold potato, sweet potato, chickpeas, and seasonings. Stir everything together and cook for about 5–7 minutes.
  4. Add 2 cups of water and bring to a boil. Reduce the heat, cover, and simmer for about 15–20 minutes, or until the vegetables are tender.
  5. Stir in the coconut milk and simmer for another 5 minutes. Taste and adjust the seasonings as needed.
  6. Finish with fresh cilantro or green onions. Enjoy on its own or serve with rice or your favorite bread.

One of the things I love about meals like this is how easy it is to get a variety of whole plant foods into one bowl. It’s nourishing, satisfying, and perfect for this time of year. It’s also a great recipe to make a big batch of for the week. The flavors continue to develop as it sits, and I think it tastes even better the next day. Enjoy it on its own, with rice, or alongside your favorite bread.

I hope you enjoy this cozy fall recipe as much as I do. If you give it a try, I’d love to hear how you like it!