Butternut, Fennel & Chickpea Stew

Adapted from Candace Bell


3 cups peeled and chopped butternut squash
1 can chickpeas, rinsed and drained, or 1.5 cups homemade
1 small onion, chopped
1 small fennel bulb, sliced
2 tbsp extra virgin olive oil
pinch of salt and pepper
2 tsp paprika
3 cloves garlic, minced
4 cups vegetable stock


Preheat a large pot or deep skillet over medium-high heat. Add the oil, onion and fennel. Season with a pinch of salt and pepper and cook for 3-4 minutes, stirring occasionally until the onions start to look translucent.

Add the garlic and butternut squash and stir. Let it cook for another 2-3 minutes, stirring occasionally.

Add the chickpeas, paprika and stock. Season with another small pinch of salt and pepper, stir to combine and cover with a lid. Let it come to a low boil, then turn the heat down to medium.

Let it simmer for 15-20 minutes. It is done when you can easily stick a fork into the butternut squash.

Ladle into bowls and enjoy!