Peanut Chickpea Stew with Butternut Squash - Live Slow Run Far

Peanut Chickpea Stew with Butternut Squash

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No, not our first recipe for a chickpea stew. No, this won’t be the last one. And no, we never grow sick of them. There – a short ode to chickpea stews. Thank you for warming us up when the weather is chilly. Thank you for nourishing our bodies after all the running. Thank you for comforting us in that wholesome, real food kind of way.

There’s nothing more fuss free, pantry friendly, easy to make and light on the wallet type of meal and this version – with soft cubes of butternut squash and yummy peanut butter flavor sharing the spotlight – might be cruising to the very top of our list of favorite stews as we speak. Perfectly filling after a long day on your feet – and even more of a boost if served alongside a grain – and excellent to have for lunch the next day. As with most stews, it just gets better on day two and three.

If peanut butter and peanut flavor aren’t what you’re craving but stew is, look no further than this absolutely delicious Chickpea Curry Stew With Parsnips (which also works in the summertime, but then as a Zucchini Chickpea Curry instead), this hearty Root Vegetable Minestrone With Lentils and Kale or maybe this Vegetarian Sweet Potato Chili. All dinner superheroes, all excellent leftover lunches. Enjoy!

Serves 4-6
Total Time: 35 min


3 yellow onions (450 g), chopped
6 garlic cloves, minced
1 kg butternut squash, cut into 2 cm cubes
700 ml of water*
200 g tomato paste (180 ml)
1 tbsp bouillon powder (equals 1 cube)*
1 tsp ground ginger
2 dl salted peanut butter (200 g)
460 g cooked chickpeas (600 ml)
300 g dino or green kale, de-stemmed and chopped, or 200 g frozen
Canola oil
Cilantro, chopped (optional topping)
Roasted peanuts (optional topping)

*Feel free to use vegetable stock instead of water, just omit the bouillon and add salt as needed.


  1. Heat up a splash of canola oil in a large pot over medium heat. Sauté the onions and 1/2 tsp salt until soft, approx. 5 min.
  2. Add garlic and continue cooking for another 3-4 min. Add in butternut squash cubes and stir around.
  3. Pour in the water, add in the tomato paste, bouillon powder and ginger, and bring to a boil. Turn down the heat to a simmer, and cook until the butternut squash cubes have started to soften but aren’t done yet, approx. 10 min.
  4. In the meantime, place the peanut butter in a heatproof bowl. Scoop up 3-4 dl of hot broth and add to the bowl. Stir until smooth, adding in more liquid if needed. Then, pour the mixture back into the pot and stir.
  5. Add in chickpeas and kale. If using fresh kale, add the greens little by little, allowing the leaves to wilt down as you go instead of overflowing the pot all at once. Cook until the consistency of the stew has thickened and the butternut squash is completely done (anywhere between 5 to 10 min).
  6. Season with salt. We usually add about 1/4 tsp salt more here, but that will depend on your peanut butter and bouillon of choice.
  7. Serve in large bowls with an optional sprinkle of chopped cilantro and peanuts on top.

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