---
title: "Curried Chickpea & Butternut Squash Stew"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/curried-chickpea-and-butternut-squash-stew-673b9282fd3e9058428acb88
servings: 2
prep time: 5 minutes
cook time: 15 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.
image: "https://images.recipes.furrysalamander.com/curried-chickpea-butternut-squash-stew.avif"
---
In a #small pot{}, combine @basmati rice{½%cup}, half the @veggie stock concentrate{2%units}, and ¾%cup @water{}. Bring to a boil, then reduce to a low simmer. Cook until rice is tender ~{15%minutes}.

Heat a drizzle of @cooking oil{1%tbsp} in a #medium pot{} over medium-high heat. Add @onion{1%medium}(chopped), @butternut squash{2%cups}(cubed), and ½%tsp @salt{}. Cook, stirring occasionally, until veggies are slightly softened and browned ~{5%minutes}.

Add @chickpeas{15%oz}(drained and rinsed), @curry powder{1%tbsp}, @garlic powder{½%tsp}, @black pepper{½%tsp}, remaining @veggie stock concentrate{2%units}, and 2%cups @water{}. Bring to a simmer and cook until squash is tender ~{10%minutes}.

While stew cooks, roughly chop @cilantro{1%bunch}.

Toast @pitas{2%pieces} until golden brown. Spread with 1%tbsp @butter{}. Sprinkle with half the cilantro and a pinch of salt. Cut into quarters.

Fluff basmati rice with a fork; stir in remaining 1%tbsp butter.

Divide rice between bowls and spoon the warm stew on top. Garnish with @sour cream{2%tbsp} and remaining cilantro. Serve with buttered cilantro pitas on the side.