Butternut Squash and Chickpea Stew (Easy Vegetarian Recipe)
Last Updated October 2026
This Butternut Squash and Chickpea Stew combines tender roasted squash, hearty chickpeas, tomatoes, spinach, and warming spices in a comforting vegetarian meal. With hints of cumin, coriander, cinnamon, and turmeric, it’s a flavorful dish that’s especially satisfying on a cool evening.
Our recipe was inspired by a memorable dinner during our travels in Dunster, a picturesque village in Somerset, England. We enjoyed a wonderful butternut squash and chickpea stew at the Yarn Market Restaurant and later recreated our own version at home.
Whether you’re looking for a hearty meatless dinner or something a little different to add to your weekly meal rotation, this stew brings travel-inspired flavor to your table.
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Why You’ll Love This Butternut Squash and Chickpea Stew
There are plenty of reasons to add this comforting stew to your dinner rotation.
- Warm, aromatic flavors: A combination of cinnamon, cumin, coriander, and turmeric gives the stew a fragrant, gently spiced character.
- Hearty and satisfying: Chickpeas, roasted butternut squash, and tomatoes make this a substantial vegetarian meal.
- Simple ingredients: Most of the ingredients are easy to find at your local grocery store, and several are pantry staples.
- Easy to customize: Adjust the heat, substitute other beans, or choose different toppings to suit your preferences.
- Great for leftovers: Make a batch for dinner and enjoy the remaining stew over the next few days.
Best of all, this recipe brings back memories of our travels through the beautiful Somerset countryside in England.
Inspired by Our Travels to Dunster, England
One of our favorite parts of traveling is discovering memorable meals we can recreate after we get home. This butternut squash and chickpea stew is one of those recipes.
During our visit to Dunster, England, we explored the village’s charming streets, historic buildings, and beautiful surroundings. Dunster is one of those places where wandering through the village is part of the experience.
One evening, we dined at the Yarn Market Restaurant and ordered a butternut squash and chickpea stew. We enjoyed the hearty vegetables and warming spices so much that we tried making our own version at home.
Our recipe takes inspiration from that meal, with flavors reminiscent of Moroccan-style vegetable stews. It isn’t a traditional Somerset recipe, but our recreation of a dish we discovered while traveling through England.
If you enjoy exploring places through food, take a look at our Dunster travel itinerary and our guide to visiting Somerset, England.
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Ingredients and Substitutions
One reason we enjoy this butternut squash and chickpea stew is that it uses a combination of fresh vegetables and pantry ingredients.
Key Ingredients
Butternut squash: The star of the recipe adds natural sweetness and a tender texture. Roasting the squash before adding it to the stew helps develop its flavor.
Chickpeas: Also known as garbanzo beans, chickpeas provide a hearty texture and plant-based protein. Canned chickpeas make preparation convenient.
Tomatoes: Canned chopped tomatoes form the base of the stew and contribute a pleasant acidity.
Onion and garlic: These everyday aromatics help build the savory foundation of the dish.
Spices: Cinnamon, turmeric, cumin, and coriander create the stew’s warm, fragrant flavor. Smoked paprika gives the dish a milder character, while chili flakes add heat.
Vegetable broth: Broth brings the ingredients together and helps create the stew’s sauce.
Molasses and vinegar: A little molasses adds sweetness and depth, while vinegar contributes acidity to balance the flavors.
Spinach: Fresh spinach adds color and another vegetable element toward the end of cooking.
Yogurt and mint: A spoonful of yogurt and a sprinkling of fresh mint make refreshing finishing touches.
Easy Substitutions and Variations
- Use butter beans instead of chickpeas: Butter beans create a creamier texture while preserving the hearty character of the stew.
- Make it vegan: Replace the dairy yogurt with a plant-based alternative, or leave the yogurt off entirely.
- Adjust the heat: Use smoked paprika for a milder stew or add chili flakes if you enjoy a spicier meal.
- Add more greens: Kale can replace spinach, although it requires more cooking time to become tender.
- Serve it differently: Enjoy the stew on its own, spoon it over rice, or pair it with crusty bread.
How to Make Butternut Squash and Chickpea Stew
This recipe has three main steps: roast the squash, prepare the tomato and spice mixture, and bring everything together into a hearty stew.
Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C).
Peel and dice the butternut squash into evenly sized pieces, approximately 1 inch across. Toss with olive oil and spread the pieces across a roasting pan in a single layer.
Roast for approximately 25–30 minutes, or until the squash is tender and beginning to turn golden around the edges.
Cooking tip: Evenly sized pieces help the squash roast consistently. Avoid overcrowding the pan, which can cause the squash to steam rather than roast.
Build the Stew
While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 10 minutes.
Add the garlic and cook briefly until fragrant. Stir in the spices, followed by the roasted butternut squash.
Add the chopped tomatoes, molasses, vinegar, and vegetable broth. Stir everything together, reduce the heat, and allow the stew to simmer gently, covered, for approximately 20 minutes.
Add the Chickpeas and Spinach
Drain and rinse the canned chickpeas before adding them to the stew.
Stir in the chickpeas and fresh spinach, cooking for another 3–5 minutes until the beans are heated through and the spinach has wilted.
Taste and adjust the seasoning as needed.
Serve the stew warm, topped with a spoonful of yogurt and a sprinkling of chopped fresh mint. Enjoy it on its own or alongside rice and crusty bread.
Butternut Squash and Chickpea Stew Recipe
Butternut Squash and Chickpea Stew
A hearty vegetarian stew made with roasted butternut
squash, chickpeas, tomatoes, spinach, and warming spices. Inspired by a
memorable meal in Dunster, Somerset, England.
Ingredients
- • 2 tablespoons olive oil, divided
- • 1 medium onion, red or white, chopped
- • 1 medium butternut squash, peeled and diced into approximately 1-inch pieces (about 3–4 cups)
- • 2 garlic cloves, thinly sliced
- • 1 teaspoon ground cinnamon
- • 1 teaspoon ground turmeric
- • 1 teaspoon ground cumin
- • 1 teaspoon ground coriander
- • 1 teaspoon smoked paprika, or dried chili flakes to taste
- • 1 teaspoon salt, or to taste
- • 2 (15-ounce) cans chopped tomatoes
- • 1 tablespoon unsulfured molasses
- • 1 cup (8 fluid ounces) vegetable broth
- • 1 tablespoon apple cider vinegar
- • 1 (15-ounce) can chickpeas, drained and rinsed
- • 1 cup fresh spinach
- • 1 tablespoon chopped fresh mint
- • Plain yogurt, for serving
- • Cooked white rice, optional, for serving
Instructions
- Roast the squash. Preheat the oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and toss with 1 tablespoon olive oil. Roast for approximately 25–30 minutes, until tender and lightly golden. If desired, sprinkle a small amount of the measured spices over the squash before roasting.
- Cook the onion and garlic. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for about 10 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
- Add the squash and spices. Stir the roasted butternut squash into the pot. Add the remaining cinnamon, turmeric, cumin, coriander, paprika or chili flakes, and salt. Stir gently for approximately 1 minute to coat the ingredients.
- Simmer the stew. Add the chopped tomatoes, molasses, vinegar, and vegetable broth. Stir, reduce the heat to low, and cover. Simmer gently for approximately 20 minutes, stirring occasionally.
- Finish with chickpeas and spinach. Add the drained chickpeas and fresh spinach. Cook for another 3–5 minutes, until the chickpeas are hot and the spinach has wilted. Taste and adjust the seasoning.
- Serve. Spoon the stew into bowls, garnish with yogurt and freshly chopped mint, and serve with cooked rice or crusty bread if desired.
Notes
• For a milder dish, use smoked paprika instead of chili flakes.
• Butter beans can be substituted for chickpeas.
• To make the stew vegan, use plant-based yogurt or omit the yogurt topping.
• When reheating leftovers, add a little vegetable broth or water if the stew has thickened.
What to Serve with Butternut Squash and Chickpea Stew
This stew is satisfying enough to enjoy on its own, but a few simple accompaniments can make it an even heartier meal.
White or brown rice: Spoon the stew over fluffy rice to soak up its rich tomato-based sauce.
Crusty bread: A thick slice of bread is perfect for dipping into the flavorful broth.
Couscous: For a Mediterranean-inspired variation, serve the stew over couscous instead of rice.
Yogurt and fresh mint: Our favorite finishing touch is a spoonful of cool yogurt and a little chopped mint. The fresh flavors provide a pleasant contrast to the warm spices.
If you’re preparing the stew for guests, serve it in deep bowls with the rice or bread on the side so everyone can customize their meal.
Storage, Freezing, and Reheating
Refrigerating: Allow the stew to cool promptly, then transfer it to airtight containers and refrigerate within two hours of cooking. Store leftovers in the refrigerator for 3–4 days.
Freezing: This stew can be frozen for future meals. Transfer portions to freezer-safe containers, leaving some room for expansion. For best quality, use frozen stew within 2–3 months. Freeze it without the yogurt topping.
Reheating: Thaw frozen stew safely in the refrigerator, then reheat it in a saucepan over medium heat until thoroughly heated. Add a little water or vegetable broth if needed to loosen the sauce. Leftovers should reach 165°F when reheated.
Make-ahead tip: Prepare the stew in advance and refrigerate it until you’re ready to serve. Keep the fresh mint and yogurt separate and add them just before eating.
Frequently Asked Questions
Can I use butter beans instead of chickpeas?
Yes. Butter beans work well in this stew and create a softer, creamier texture. Drain and rinse canned butter beans before adding them toward the end of cooking.
Do I need to peel the butternut squash?
For this recipe, we recommend peeling the squash before roasting. This helps create tender pieces that blend well with the stew’s other ingredients.
Is butternut squash and chickpea stew vegan?
The stew itself can be vegan when prepared with vegetable broth and plant-based ingredients. To make the entire dish vegan, replace the dairy yogurt topping with plant-based yogurt or omit it.
Can I make this stew ahead of time?
Yes. Prepare the stew in advance, refrigerate it, and reheat it when needed. You may need to add a little water or vegetable broth when reheating.
Can I freeze butternut squash and chickpea stew?
Yes. Allow the stew to cool promptly and transfer it to freezer-safe containers. It is best to freeze the stew without yogurt, then add fresh toppings when serving.
Is this stew spicy?
It depends on the seasoning you choose. Smoked paprika creates a mild, warming flavor, while dried chili flakes add noticeable heat. Adjust the chili flakes to suit your preference.
Helpful Kitchen Tools for Making This Stew
You don’t need any specialized equipment to make this recipe, but a few reliable kitchen tools can simplify the preparation.
A good roasting pan helps the butternut squash roast evenly and develop a little golden color around the edges.
A Dutch oven or heavy-bottomed pot is useful for slowly simmering the tomatoes, vegetables, and spices.
A sturdy vegetable peeler can make preparing fresh butternut squash easier.
Final Thoughts
One of the pleasures of traveling is bringing home new ideas for the kitchen. This Butternut Squash and Chickpea Stew is our way of remembering a wonderful meal during our visit to Dunster, England.
With roasted squash, hearty chickpeas, fragrant spices, and a flavorful tomato sauce, it’s a comforting vegetarian dinner that we hope you’ll enjoy as much as we do.
If you make this recipe, we’d love to hear how it turned out. Leave a comment below and let us know if you made any substitutions.
And if you enjoy discovering new places and the flavors that come with them, explore more of our England travel guides and recipes.
Happy cooking and happy travels!
Julie & Art
More Recipes Inspired by Our Travels
Some of our favorite travel memories involve discovering wonderful meals in unexpected places. If you enjoyed this butternut squash and chickpea stew, here are a few more recipes inspired by our adventures.
Chickpea and Roasted Pepper Curry — Another dish inspired by our time in Dunster, featuring chickpeas, roasted peppers, and flavorful spices.
Somerset Cream of Leek Soup — A comforting soup inspired by our travels through the English countryside.
Dunster Castle Veggie Wrap — A simple vegetarian meal inspired by our visit to historic Dunster Castle.
Zucchini Curry — A vegetable curry inspired by a meal we enjoyed while exploring Cardiff, Wales.
For more destinations, travel stories, and recipes from our journeys, visit our England travel collection.
