- Prep: 15 min
- Cook Time: 25 min
- Total: 40 min
- Serving: 6
A noble bunch of fresh sage leaves makes this thick stew taste regal. The melding of fiber-rich garbanzo beans and sweet butternut squash seduces you to inhale its rich aroma and savor every hearty spoonful.
- 2 teaspoons olive oil
- 1 large onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 2 tablespoons fresh gingerroot, minced
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 1, 3-pound butternut squash, peeled, cubed (about 5 cups)*
- 2, 15-ounce cans garbanzo beans or chickpeas, drained, rinsed
- 1 cup apple cider
- 2 cups water or chicken broth
- 1 cup chopped fresh sage leaves or basil leaves
- Warm olive oil in a large nonstick stockpot over high heat.
- Cook onion, garlic, and ginger, stirring frequently, until onion is soft and translucent, about 5 to 7 minutes.
- Stir in salt, black pepper and cinnamon, cooking until fragrant, about 1 minute.
- Add butternut squash and cook, stirring constantly, for 3 to 5 minutes.
- Stir in garbanzo beans, cider, and water or broth. Cover and let come to a boil.
- Reduce heat to medium and continue to cook, covered, until squash is just tender, about 10 minutes. Uncover and allow liquid to reduce and thicken, about 10 more minutes.
- Use a potato masher or a spoon to break up some of the squash to further thicken stew.
- Stir in fresh sage and remove from heat.
- Serve warm with crusty bread and a crisp green salad.
- Stew will thicken as liquid absorbs into the squash. Reheat leftovers with a couple tablespoons of water in the microwave or on the stovetop.