by Editorial Staff
Pumpkin and chickpeas are the perfect base for a hearty and nutritious vegetarian stew that warms up with its flavor and aroma when it’s gray on a rainy day. Use canned chickpeas in cooking to shorten the cooking time, as well as butternut squash, which harmoniously complements the spice of the whole dish with its sweet taste. The stew is first cooked on the stove and then stewed in the oven so that all the flavors and aromas of its ingredients become close friends. Serve with fresh crispy bread and enjoy.
Cook: 2 hours 30 mins
Servings: 6
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