Curried Chickpea & Butternut Squash Stew
with Buttery Cilantro Pitas & Sour Cream
- Milk
- Sesame
- Wheat
This hearty vegetarian chickpea stew tastes like it's been cooking for hours! You'll simmer butternut squash, chickpeas, and onion together in a curry-spiced broth. Serve over fluffy, fragrant basmati rice and finish with a dollop of sour cream and sprinkle of cilantro with buttery toasted pitas alongside.
Ingredients
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chickpeas
1 unit
Onion
2 unit
Pitas
(Contains: Sesame, Wheat)
1 tablespoon
Curry Powder
8 ounce
Butternut Squash
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ cup
Basmati Rice
Not included in your delivery
2 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, half the stock concentrates, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, squash, and ½ tsp salt (1 tsp for 4). Cook, stirring occasionally, until veggies are slightly softened and browned, 3-5 minutes.
Stir in chickpeas and their liquid, curry powder, garlic powder, remaining stock concentrate, and ½ cup water (1 cup for 4). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally and lightly mashing squash and chickpeas with a spoon, until squash is tender and liquid has slightly reduced, 8-10 minutes.
Taste and season with salt and pepper if desired.
While stew cooks, roughly chop cilantro.
Toast pitas until golden brown; spread with 1 TBSP butter (2 TBSP for 4 servings). Sprinkle pitas with half the cilantro and a pinch of salt. Cut into quarters.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice and stew between shallow bowls in separate sections. Top stew with a dollop of sour cream and remaining cilantro. Serve with buttery cilantro pitas on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others enjoyed the curry-butternut combo. Consider adding extra spices or a dash of heat for more depth 🌶️.
- Ease of prep: Quick and simple to make, though some noted the squash needed longer cooking time than instructed for proper tenderness.
- Suggestions: Try adding spinach, golden raisins, or coconut cream for extra flavor. Reduce liquid for a thicker stew consistency.
- Portions: Generous and filling for most, though a few wanted more rice. Leftovers were enjoyed by some who made extra.
- Texture: Mashing the squash cubes was challenging for some; consider pre-chopping or allowing more time to soften.
Reviews from our home cooks
I didn't expect to like the butternut squash in this meal, but it was great. I allowed it to cook a little longer than required to render the liquid down as it was too liquidy for my taste. I also added spinach to the dish.
Tasted delicious and easy to make. However, the butternut squash came in big chunks and made it hard to cook. I should've chopped them more before adding to the pan.
This one was SO good. Healthy, yummy, easy! Only thing is the butternut squash needed to cook about 10-15 minutes longer than on the instructions. Otherwise, perfection!
Yum! The only 2 things I would recommend is to not add all the water at once. It was a tad soupy. And then we all agreed it would be SO yummy with golden raisins in it.
Recipe needs ~20+ more minutes of simmering (approximately 30 total) to be thoroughly cooked. As written, even at a high simmer, squash and chickpeas are both still raw/hard, and recipe is inedible. Also, the new brand of pita bread is much inferior to the previous brand sent. And finally, there are spices other than garlic powder and curry powder and chopped cilantro. A garam masala mix wouldn't go amiss here.
We added some Sambal Olek at home and that lifted this dish to another level. Some type of heat component to the recipe would really elevate things.
I had to use only 1/3 of the curry, would have been too spicy for my kids
I ended up adding chicken to it as it didn't have an option to when I chose it. I picked this for the flavors, just wish it had had that option
Extraordinary in taste. Curry and butternut squash together was great combination. Loved it
This was delicious and super easy to make. Even the leftovers tasted great.
