Sweet Potato, Butternut Squash and Chickpea Stew

A plant-based, hearty and soul-warming bowl of gorgeousness served with a side of your choice. What else would you need on a cold autumn day?

This is another stable item on our menu during autumn and winter, as it warms you up immediately and the preparation process is extremely easy and done within an hour. The end result is not only colourful, but super tasty, nutritious and satisfying. It is delicious on its own, but I usually serve it with a bit of brown rice or barley for some extra texture.

Have a look at the recipe below and also read the tips to see how you can modify the recipe to meet your dietary needs.

Ingredients (for 4 people):

  • 2 sweet potatoes
  • 1 small butternut squash
  • 1 small onion
  • 1 can of chickpeas
  • 1 can of chopped tomatoes
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp chilli flakes
  • 1 vegetable or chicken cube
  • 1 tbsp olive oil
  • Water


  • Cut the sweet potatoes and butter squash into 1x1cm cubes. Chop the onion into small pieces.
  • Heat up the olive oil in a medium/large pot on medium heat. Add the onion and cook until soft and golden brown, it will take approximately 5 minutes.
  • Add the sweet potatoes, butternut squash and drained chickpeas to the onion and mix it well. Cover and cook it for approximately 10 minutes, stirring it time to time.
  • Add the chopped tomatoes, turmeric, paprika, chilli flakes and chicken/vegetable cube, and stir it well together. Add some water until the veggies are almost covered. Cover and cook for approximately 40-50 minutes on a low/medium heat until soften.
  • If you mind it too liquid after 40-50 minutes, remove the lid and cook it for another 10 minutes on medium heat until the water is reduced.

Ad that’s it!


  • Instead of chickpeas, I sometimes make it chicken breast or firm tofu. In case you decide to follow this idea, I advise you to cook them on a bit of olive oil until crispy and in case of the chicken – until it is almost completely done.
  • You can add more spices if you wish, such as curry, cumin powder or substitute the chicken/vegetable cube with broth.
  • It is delicious on its own, but I usually serve it with a bit of brown rice or barley.

Hope you enjoy this colourful and most importantly nutritious and delicious bowl.

Until next,

Nora from My Honeycomb Kitchen

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