Chick pea Stew

Jill Bahada


This is very filling when served over a small pasta or couscous.


★★★★★ 1 vote

1 Hr
1 Hr 10 Min
Stove Top


  • 3 cups
    goya can chick peas
  • 1 large
    butternut squash
  • 1 large
    white onion
  • 3med
  • 1 lb
    canned diced tomatoes
  • 1 16oz
    can italian green beans
  • 1 clove
  • 3 Tbsp
    good olive oil
  • 6 cups
    chicken stock

How to Make Chick pea Stew


  1. Rinse your chick peas and italian beans with cold water , and set to the side, chop the onion , and slice carrots, peel and chop into bite size pieces the squash ,its easier to peel and cut squash when you cut it in half .
  2. In a stock pot heat on a medium-low heat the olive oil, add the onion, and cook 5mins, mince the garlic clove and add to the onion only let the garlic cook 30 seconds, don't let the garlic brown , if it does start over , browned garlic will give this soup and awful overpowering taste. Pour the chicken stock into the soup pot , and add all of your other ingredients.
  3. Bring the soup to a boil, then cover with lid , and lower to a very low simmer, you will want it to barely bubble for about 40 to 45 mins. This stew is great served alone , or over cooked , very small type of pasta,{couscous] and sprinkle of grated cheese.

Printable Recipe Card

About Chick pea Stew

Course/Dish: Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: African
Dietary Needs: Vegetarian
Other Tag: Healthy

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