Butternut, Fennel & Chickpea Stew

Name: Butternut, Fennel & Chickpea Stew
Yield: 4 servings
Ingredients: 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

Serves 4

Adapted from Candace Bell

fennel winter squash

Method

1
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.
2
Add the garlic and butternut squash and stir. Let it cook for another 2-3 minutes, stirring occasionally.
3
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.
4
Let it simmer for 15-20 minutes. It is done when you can easily stick a fork into the butternut squash.
5
Ladle into bowls and enjoy!

From the farm's kitchen

View the original recipe