Skip to main content

Vegetable Stew

Vegetarian Stew

Enjoy this vegetarian vegetable stew of chickpeas and butternut squash over a bed of couscous, the perfect Fall easy dinner that doesn't need any meat. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots, cut into ¼-inch-thick slices
  • 1 butternut squash (about 1¾ pounds) peeled and cut into 1-inch cubes
  • 1 onion, chopped
  • 1 (15-to-19 ounce) can garbanzo beans, rinsed and drained
  • 1 (14½ ounce) can stewed tomatoes
  • ½ cup pitted prunes, chopped (or substitute golden raisins)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅛ to ¼ teaspoon red pepper flakes
  • 1 cup couscous
  • 1 cup vegetable broth
  • 2 tablespoons chopped fresh cilantro or parsley


  1. In a nonstick stockpot heat evoo over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
  2. Stir in chickpeas, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1½ cups water; heat to boiling.
  3. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
  4. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label. Stir cilantro into stew. Spoon stew over couscous to serve.
Publish date: