Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash and Chickpea Stew With Couscous Recipe
    Lost? Site Map

    Butternut Squash and Chickpea Stew With Couscous

    Butternut Squash and Chickpea Stew With Couscous. Photo by Dr. Jenny

    1/1 Photo of Butternut Squash and Chickpea Stew With Couscous

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dicentra's Note:

    Vegetarian Times. April 2008.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
    2. 2
      Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
    3. 3
      Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
    4. 4
      Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
    5. 5
      Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
    6. 6
      Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

    Ratings & Reviews:

    • on March 16, 2013


      I made this stew for DH and I for lunch today. It was nice. It was easy to prepare and was very mild flavored. Based on other reviews, I used Pacific brand butternut squash soup as I know I like it and left the bay leaf whole. I used green pepper because I had it on hand and Israeli couscous. Next time I would follow the package directions for making the couscous as mine was a little chewy. Thanks for a nice lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2011


      I was very excited to try this recipe, but I have to say I don't like the taste of it at all. I didn't even bother making the couscous since the flavor of the stew is not pleasant and don't think I want to eat this for dinner. I think the Trader Joe's squash soup is to blame here! Once I tried a bit of that on its own, I could tell that was what tasted funky to me. Maybe a different brand would work better?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010


      A friend gave us an unopened container of butternut squash soup from Trader Joe's. They had bought 2 and had not liked it. When I found this recipe I knew it was a perfect use for it. I used green pepper (and would use less next time, closer to 1/2 a pepper) and powdered cumin. I also did not crumble the bay leaf like Melissa suggested so I could remove it. We used Israeli couscous, which is bigger than traditional couscous. I cooked the entire box and used the box directions. Then I served the stew over the couscous. This tastes different than it smells; It smelled very spiced, but was mildly sweet and mellow. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Butternut Squash and Chickpea Stew With Couscous

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.9
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 466.0 mg
    Total Carbohydrate 70.7 g
    Dietary Fiber 9.6 g
    Sugars 1.4 g
    Protein 13.5 g

    The following items or measurements are not included:

    butternut squash soup

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes