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Recipes / Main Dishes

Butternut Squash and White Bean Stew With Chickpeas, Smoked Paprika & Rainbow Quinoa

Posted November 09, 2015

Ingredients

Makes 6 Servings

  • 1 medium butternut squash (1 ½ #), peeled, seeded & diced (about 2 cups)
  • ½ Tbsp. canola oil
  • 1/8 tsp salt
  • 1 Tbsp. olive oil
  • 1 medium onion, small dice
  • 3 medium carrots, small dice
  • 3 garlic cloves, chopped
  • 1 can no salt added chickpeas, rinsed (or approx. ¾ cups dried – cooked until tender)
  • 1 can no salt added navy or cannellini beans, rinsed (or approx. ¾ cups dried cooked until tender)
  • 1 15 oz. can fire roasted tomatoes
  • 1 tsp. smoked paprika
  • ½ tsp. sweet paprika
  • ½ tsp. roasted, ground cumin
  • 1 ½ cups low-sodium vegetable broth
  • 5 oz. (1 small clamshell or bag) baby spinach, large stems removed
  • Quinoa: 
  • 3 cups cooked rainbow quinoa
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. freshly chopped parsley
  • Freshly ground black pepper

Directions

Quinoa:
  1. Rinse quinoa well in a fine mesh strainer and transfer to a saucepan.
  2. Add 1 1/2 cups water and bring to a boil.  Reduce the heat to low and cover.
  3. Continue to cook until all the water has absorbed, about 10-15 minutes.  The quinoa will be cooked yet still have a nice crunch in its texture.
  4. Transfer quinoa to a bowl and fluff with a fork.  Set aside.
Stew:
  1. Preheat oven to 450 degrees. Line a baking sheet with foil and place in oven.
    Toss diced butternut squash with canola oil and salt in bowl. Lay squash in a single layer on baking
    sheet.  Roast until tender and browned, about 15 minutes. Set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and allow onion to cook and
    become translucent, about 3-4 minutes.
    Add the carrots and garlic and continue to cook, stirring occasionally, for another minute.
    Add the spices, stock, tomatoes, chickpeas and beans and bring to a simmer. Allow to simmer for 5 minutes, stirring frequently. Taste and add more spices if you like!  Turn off heat. Fold in diced & roasted squash.
  3. In six serving bowls, place ½ cup cooked quinoa and a handful of baby spinach. Ladle stew over quinoa and
    baby spinach.
  4. Finish with a drizzle (1/2 tsp/bowl) of extra virgin olive oil, a sprinkle of chopped parsley (1/2 tsp.), and a twist of fresh black pepper.

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Contributor: Ingrid Berger, www.ingridcuisine.com