Harvest Vegetable Stew Recipe

Name: Harvest Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 3 medium onions, halved and cut into very thin slivers (3 cups); 1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1-inch cubes (6 cups); 1 medium red bell pepper, cut into 1/2-inch dice; 2 medium cloves garlic, minced; 1 1/2 tsp. dried oregano; ⅛ tsp. red pepper flakes; 1 cup vegetable broth; 28-oz. can diced tomatoes; 19-oz. can chickpeas, rinsed and drained; 1/2 cup chopped flat-leaf parsley; 2 tsp. grated lemon peel; 2 medium cloves garlic, minced

Servings: persons

1 Tbs. olive oil
3 medium onions, halved and cut into very thin slivers (3 cups)
1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1-inch cubes (6 cups)
1 medium red bell pepper, cut into 1/2-inch dice
2 medium cloves garlic, minced
1 1/2 tsp. dried oregano
⅛ tsp. red pepper flakes
1 cup vegetable broth
28-oz. can diced tomatoes
19-oz. can chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
2 tsp. grated lemon peel
2 medium cloves garlic, minced

1
In Dutch oven or large deep skillet, heat oil over medium heat.
2
Add onions and cook, stirring often, until softened, 4 to 6 minutes.
3
Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes.
4
Add broth, increase heat to high and bring to a boil.
5
Reduce heat to low, cover and simmer 10 minutes.
6
Stir in tomatoes and chickpeas and return to a simmer.
7
Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
8
Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
9
Season stew with salt and freshly ground pepper to taste.
10
Serve hot, sprinkled with gremolata.

1475

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. olive oil, 3 medium onions, halved and cut into very thin slivers (3 cups), 1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1-inch cubes (6 cups), 1 medium red bell pepper, cut into 1/2-inch dice, and more.

Yes, Harvest Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Vegetable Stew

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