Squash and Chickpea Stew With Lemongrass

By Kay Chun

Published Feb. 17, 2023

Squash and Chickpea Stew With Lemongrass
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.
Total Time
35 minutes
Rating
4(1,194)
Comments
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This comforting weeknight squash stew is inspired by Thai curries that combine rich coconut and fragrant lemongrass, but it’s quite mild and soothing rather than spicy. Deeply orange kabocha is used here, but butternut, delicata or acorn squash would all work well. The secret behind this quick yet flavorful dish is peanut butter; it adds nutty depth to balance the aromatic and bright lemongrass-infused broth. Chickpeas pair well with squash, but this customizable stew can accommodate any bean (like white, pinto or black beans); lightly mashing half of the tender squash and beans at the end thickens the sauce.

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Ingredients

Yield:4 servings
  • 2tablespoons neutral oil, such as safflower or canola
  • 1cup finely chopped shallot
  • 2lemongrass stalks, tough outer layer discarded and stalk cut into thirds
  • 3garlic cloves, minced
  • 2tablespoons minced fresh ginger
  • 2tablespoons creamy peanut butter
  • 2½pounds kabocha squash (1 small), peeled, seeded and cut into ½-inch cubes (about 3 ½ cups)
  • 1(15-ounce) can chickpeas, rinsed
  • 1cup unsweetened coconut milk, stirred
  • Kosher salt and black pepper
  • 5ounces baby spinach
  • 1tablespoon lime juice
  • Cooked basmati rice and chopped basil, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

500 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 16 grams protein; 989 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 3 minutes.

  2. Step 2

    Meanwhile, using a meat mallet or the bottom of a small pot, crush the lemongrass pieces to split open the stalks. (This helps release the aroma and flavor.) Add lemongrass, garlic and ginger to pot and stir until fragrant, 1 minute. Add peanut butter and cook, stirring constantly, until well blended and lightly caramelized on the bottom of the pot, about 2 minutes. Add squash, chickpeas, coconut milk and 3 cups water; season with salt and pepper. Bring to a boil over high heat, stirring to lift up any browned bits on the bottom of the pot.

  3. Step 3

    Cover, reduce heat to medium-low and cook at a lively simmer until squash is tender, about 20 minutes. Uncover, discard lemongrass and continue to cook stew, mashing half of the squash and chickpeas, until thickened, another 5 minutes. Add spinach and stir until wilted. Turn off heat, add lime juice and season with salt and pepper.

  4. Step 4

    Divide curry among 4 bowls and top with basil. Serve with rice.

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Ratings

4 out of 5
1,194 user ratings
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Comments

thomas

Double up on Shallots, ginger, garlic, lemongrass; 1/2 as much water

i gave this three stars because…

The only zing you get is from the citrus and frankly that's not enough. It needs some spice. Red pepper flakes or powder or cayenne would do some good. The color isnt vibrant. And that's because there's no curry powder or turmeric (but I realize the flavor profile will change so I didn't add any).

colleen b

Followed the recipe, no substitutions or additions. Sadly pretty flavorless.

Stephanie

Overall a pretty delightful meal for our Meatless Monday rotation. I would agree with other reviews that suggested more shallot, garlic, and ginger. Mashing the squash is key to getting that beautiful yellow color. I added fish sauce to taste while still cooking and it was delicious.

Marlies

Made this according to recipe but w/o spinach or rice. We had toasted pita with which was perfect. It's a rich, flavorful soup that is even better the next day.

sarah m

Modified as others recommended: - full can of coconut milk - vegetable broth instead of water (about half as much as recommended - doubled the lemongrass -used high quality yellow Thai curry paste to add depth of flavor and some heat (a couple tablespoons) -subbed sweet potato for squash for easy prep -subbed onion for shallots bc I had them on hand - used brown short grain rice for higher nutritional value and served w crusty bread Served it at a dinner for close friends and got rave reviews! -

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