Garbanzo Bean Butternut Squash Stew

Garbanzo Bean Butternut Squash Stew

  • 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


  1. Warm olive oil in a large nonstick stockpot over high heat.
  2. Cook onion, garlic, and ginger, stirring frequently, until onion is soft and translucent, about 5 to 7 minutes.
  3. Stir in salt, black pepper and cinnamon, cooking until fragrant, about 1 minute.
  4. Add butternut squash and cook, stirring constantly, for 3 to 5 minutes.
  5. Stir in garbanzo beans, cider, and water or broth. Cover and let come to a boil.
  6. 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.
  7. Use a potato masher or a spoon to break up some of the squash to further thicken stew.
  8. Stir in fresh sage and remove from heat.
  9. Serve warm with crusty bread and a crisp green salad.
  10. Stew will thicken as liquid absorbs into the squash. Reheat leftovers with a couple tablespoons of water in the microwave or on the stovetop.


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