Long Squash Chickpea Stew

Un updated version of a family favorite!  This stew is a great lunch time soup or a vegetarian dinner accompanied by salad and whole grain bread.

Long Squash Chickpea Stew

  • Servings: 4 to 6
  • Difficulty: easy
  • Print
credit: Aspire Perspire Nourish Yourself


• ½ cup sweet onion, roughly chopped
• 1¼ cup sweet potato, diced
• ½ cup carrots, diced
• 1 tablespoon olive oil
• 1 medium Long Squash, seeded and diced (about 3 cups diced)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ to ½ teaspoon ground cumin
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 – 14.5 oz can of vegetable broth (about 2 cups)
• 1 – 15 oz can chickpeas (about 2 cups)
• 1 tomato, seeded and chopped
• ¼ cup shredded parmesan (optional)


1. Saute onions, sweet potato, and carrots in olive oil until sweet potato and carrots soften a bit.
2. Add long squash, salt, pepper, cumin, thyme and continue to saute for another 5 to 7 minutes.
3. Add vegetable broth, chickpeas, and tomato to mixture and simmer for 15 minutes.
4. Taste and add additional spices if desired.
5. Let rest on stovetop for 10 minutes before serving in bowls with parmesan sprinkled on top (optional).
6. Serve with whole grain bread and side salad.

1 Response to Long Squash Chickpea Stew

  1. Pingback: Monthly Food Feature: Long Squash | Aspire, Perspire, Nourish Yourself

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