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Chickpea and Butternut Squash Stew

Martha Stewart
  • 80 minutes
  • Serves 8

INGREDIENTS

1

Butternut squash, medium

3

Carrots, medium

2 1/2 cups

Chickpeas, cooked

1/4 cup

Flat-leaf parsley, stems

1/2 cup

Flat-leaf parsley, leaves

8

large cloves Garlic

2

Onions, chopped (about 2 1/2 cups), medium

1 can

Tomatoes

4 tsp

Harissa

1

Black pepper, Freshly ground

1 tsp

Paprika

1

Sea salt

3 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Cumin, ground