---
title: "Curried Chickpea & Butternut Squash Stew"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/curried-chickpea-and-butternut-squash-stew-673b9282fd3e9058428acb88"
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: medium
allergens:
  - Milk
  - Sesame
  - Wheat
tags:
  - Veggie
  - Quick
  - Easy Prep
  - New
  - Easy Cleanup
rating: 4.0
rating_count: 387
source_chef: Sara Heilman
review_highlights:
  - theme: "Flavor"
    text: "Some found it bland; others enjoyed the curry-butternut combo. Consider adding extra spices or a dash of heat for more depth."
  - theme: "Ease of prep"
    text: "Quick and simple to make, though some noted the squash needed longer cooking time than instructed for proper tenderness."
nutrition:
  calories: 910
  protein: 22
  fat: 25
  saturated fat: 9
  carbohydrates: 135
  sugar: 17
  fiber: 11
  cholesterol: 40
  sodium: 1890
  potassium: 810
  calcium: 140
  iron: 5.5
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/curried-chickpea-butternut-squash-stew.avif"
---

In a #small pot{}, combine @basmati rice{1%cup}, half the @veggie stock concentrate{4%unit}, and @water{¾%cup} (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until rice is tender, ~{15%minutes} to ~{18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Halve, peel, and dice @onion{2} into ½-inch pieces.

Heat a drizzle of @cooking oil{1%tsp} in a #medium pot{} (large pot for 4 servings) over medium-high heat. Add onion, @butternut squash{16%oz}, and @salt{4%tsp} (use ½ tsp now; 1 tsp for 4). Cook, stirring occasionally, until veggies are slightly softened and browned, ~{3%minutes} to ~{5%minutes}. Stir in @chickpeas{2%unit} and their liquid, @curry powder{2%tbsp}, @garlic powder{2%tsp}, remaining stock concentrate, and @water{½%cup} (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%minutes} to ~{10%minutes}. Taste and season with salt and @black pepper{} if desired.

While stew cooks, roughly chop @cilantro{½%oz}.

Toast @pitas{4} until golden brown; spread with 1 TBSP @butter{4%tbsp} (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{3%tbsp} and remaining cilantro. Serve with buttery cilantro pitas on the side.