068 / 100 · Vegetables Take the Lead
Butternut, Chickpea, and Coconut Stew
4 generous bowls Active 15 min Total 45 min
A pot of chickpeas and squash becomes surprisingly rounded with coconut milk, softened onion, and a little thyme. The squash cooks directly in the broth, so its edges soften into the liquid while the centers stay intact. This is a substantial vegetable supper with a pale orange sauce rather than a thin soup. Lemon goes in at the end: it sharpens the coconut’s sweetness without replacing it. Choose full-fat canned coconut milk for the texture pictured, and shake the can before opening so the cream and liquid are easier to combine.
Build the broth in the same pot
Give the onion its own few minutes before adding the squash. A softened, translucent onion disappears pleasantly into the finished sauce; an onion rushed straight into simmering broth keeps a sharper flavor and a separate, crunchy texture. The garlic needs only a short stir after that. Keep the heat moderate so neither ingredient browns heavily. Thyme supplies an herbal backbone without a curry blend or any chili heat.
Choose the finish you want
The written quantity of broth makes a spoonable stew. For a thicker bowl, uncover the pot for the final few minutes and mash several squash cubes against its side. For a looser version, stir in a little hot water. Add the spinach only when the squash is tender so the leaves stay green. Serve in shallow bowls to show the chickpeas and squash, with the parsley scattered over the surface rather than stirred out of sight.
Serve the vegetables as the main event
A wide, shallow bowl suits this stew better than a deep soup mug. It keeps the squash and chickpeas visible and makes it easy to take a little creamy sauce with each spoonful. The spinach brings freshness rather than bulk. Bread or rice can accompany it, but neither is required to make the bowl feel complete.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (150 g)
- 2 garlic cloves, finely chopped
- 1 1/2 pounds peeled butternut squash, cut into 3/4-inch cubes (680 g)
- 1 teaspoon dried thyme
- 3/4 teaspoon fine salt, plus more to taste
- 2 cups low-sodium vegetable broth labeled pepper-free (480 ml)
- 1 can full-fat unsweetened coconut milk, 13.5 ounces (400 ml)
- 2 cans chickpeas, 15 ounces each (425 g each), drained and rinsed
- 3 ounces baby spinach (85 g)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
Set out
Large heavy saucepan or Dutch oven with lid, Chef’s knife and cutting board, Measuring jug
Allergens
Check ingredient labels and substitutions.
Make it
- Warm the oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until soft and translucent.
- Add the garlic, squash, thyme, and salt. Stir for 1 minute.
- Pour in the broth and coconut milk and add the chickpeas. Bring just to a boil, then reduce the heat to a gentle simmer.
- Cover partially and simmer for 20–25 minutes, stirring occasionally, until a knife passes easily through the squash. Add a splash of water if the mixture becomes too thick before the squash softens.
- Mash a few squash cubes against the side of the pot if you would like a thicker sauce. Stir in the spinach and cook for 1–2 minutes, until wilted.
- Remove from the heat. Stir in the lemon juice, taste for salt, and divide among four bowls. Finish with the parsley.
A useful detail
Uniform 3/4-inch squash cubes soften at a similar rate; larger pieces can leave a firm center after the sauce has thickened.
Make it your own
- Use 3 ounces (85 g) chopped stemmed kale instead of spinach; add it 8 minutes before the end of simmering.
- Replace one can of chickpeas with a drained 15-ounce (425 g) can of cannellini beans for a softer-textured stew.
Keep it well
Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Reheat to 165°F/74°C, adding water if needed. Freeze for up to 2 months; the squash will soften further.