Roasted Butternut Squash and Chickpea Stew

As the temperature outside continues to drop, you’re probably layering on mittens, scarves and big cozy sweaters to shield yourself from the elements. Sometimes the best way to warm up is from the inside-out and what you eat could actually help by regulating your internal body temperature.

Your body wants to take in a lot of fuel to power through the long winter. That's why you start craving comfort food as soon as the weather drops. It's for the same reason that bears load up on food before they hibernate.

Incorporating warming foods into your diet can help balance the body and will heat you internally by pushing blood and energy to the surface of your body during the digestion process. 

It is fascinating that our bodies intrinsically know what to do!

According to Chinese medicine, certain foods affect our internal temperature by heating and invigorating the body. This is more than eating a hot food such as soup. Cooked meals warm more successfully than raw foods, which are naturally cooling, but there are also foods that heat by pushing blood and energy to the surface of the body during the digestion process. 


Warm foods are generally those that take a longer time to grow.  Incorporating them into the diet keep you warm from the inside-out this winter season. Here is a partial list of warming foods:

  • Grains, nuts and seeds: oatmeal, quinoa, buckwheat, brown rice, millet, walnuts, almonds, sesame seeds.
  • Vegetables: chili peppers, squash, carrots, parsnips, potatoes, turnips, shallots, garlic, onions, leeks.
  • Fruits: dates, coconut, cherry, mango, blackberries.
  • Animal products: beef, eggs, lamb, pork, poultry, oily fish, butter.
  • Flavorings: clove, coriander, ginger, pepper, nutmeg, turmeric, miso, soy sauce

This warming, grounding and delicious Roasted Butternut Squash and Chickpea Stew is a healthy way to warm up on cold winter days.  Make the most of winter’s harvest with this warming, seasonal stew that's full of goodness and easy to make.

Print Recipe

Roasted Butternut Squash and Chickpea Stew

A warming, grounding and delicious stew, that's full of goodness and easy to make.


Course: Main // Lunch // Dinner

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Serves: 4


  • 1 Butternut Squash
  • 2 cups Organic Vegetable Broth
  • 1 tbsp Coconut Oil
  • 1 Red Onion (chopped)
  • 1 bulb Garlic (chopped)
  • 200 grams Chickpeas (drained and rinsed)
  • 70 grams Shiitake Mushrooms (chopped)
  • 1 Red Bell Pepper (chopped)
  • 1 tsp Cumin
  • 1 tsp turmeric
  • 1 tsp Curry Powder
  • 1 tsp Sea Salt & Black Pepper
  • 12 cup Organic Coconut Milk
  • 1 cup baby spinach leaves (fresh or frozen and chopped)
  • 1 tbsp Pumpkin Seeds (to serve)


  1. Preheat oven to 200C.
  2. Wash the butternut squash and place it on a baking tray that has been lined with parchment paper. Roast the whole squash for 20-25 minutes, until softened and slightly browned on the outside. When cool, cut in half and remove the seeds and skin, then chop the flesh into chunks.
  3. Meanwhile, heat vegetable stock in a small sauce pan.
  4. While the vegetable broth is warming. In a saucepan on medium heat, heat coconut oil. Saute the onion, garlic, mushrooms and peppers for about 4 to 5 minutes, until browned slightly.
  5. Add chickpeas, chopped squash and vegetable stock and bring to a boil on a medium-high heat before partly covering with a lid and reducing to a simmer.
  6. Add the spices and coconut milk. Taste and adapt the seasonings to your preference.
  7. Stir occasionally until the water has evaporated and a thick stew has formed. Remove from heat, stir in the baby spinach leaves and allow them to wilt.
  8. Ladle into bowls and sprinkle with pumpkin seeds just before serving.

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