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Indian Chickpea Stew-Unique twist on vegetable stew! Delicious Indian spices mixed with hearty vegetables is comfort in a bowl. Great for anyone who is a beginner to Indian food! Spices are sweet with just a hint of spice. Weight Watcher friendly (6 SmartPoints).

Indian Chickpea Stew

Indian Chickpea Stew is unique twist on vegetable stew.  Delicious Indian spices mixed with hearty vegetables is comfort in a bowl.  This stew is great for anyone who is a beginner to Indian food (or an Indian food lover at heart). 
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 5


  • 1 Cup Butternut Squash
  • 1 White Onion
  • ½ Red Bell Pepper
  • 2 Cloves Garlic
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 ½ Tablespoons Garam Masala
  • 1 Teaspoon Tumeric
  • 1 Teaspoon Ginger Paste
  • 8 Ounces Canned No Salt Added Tomato sauce
  • 14 Ounces Canned Diced Tomatoes
  • 2 Cans Chickpeas, Rinsed
  • 1 ½ Cups Water (Add more water if desired)
  • 1 Tablespoon Lime Juice
  • ¼ Cup Cilantro, For Garnish (Optional)


  • Peel butternut squash, cut in half and scoop out the seeds.
  • Chop butternut squash into ½ inch cubes and set aside.
  • Dice onion and red bell pepper, set aside.
  • Mince garlic and set aside.
  • Heat oil in dutch oven over medium heat.
  • Add onion and bell pepper into skillet, season with salt and pepper and sauté for 5 minutes.
  • Add garlic and sauté 1 minute. Season with salt & pepper.
  • Add Garam masala and turmeric and cook for 1 minute.
  • Add tomato sauce, ginger paste, tomatoes, chickpeas, butternut squash, and 1 ½ cups water.
  • Bring to a boil and reduce to simmer. Cook for 45 minutes until thick.
  • Add lime juice and chopped cilantro.


I like to serve this over basmati (or brown rice) with a dollop of fat free Greek yogurt.
You can find ginger paste in the product section where basil, sage, and mint are located. This is actually a great item to have on hand as it can be hard to find fresh ginger year round.