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Whether or not you’re a vegetarian, this simple stew will taste great, make you feel quite full and give you energy for a few hours.

Here’s what you need:

1 butternut squash, peeled, cut into small cubes

1 large sweet potato (or 2 medium ones), peeled, cut into small cubes

1 – 3 medium carrots, cut in slices

1 Onion

3 – 5 garlic cloves

1 – 2 Tsp olive oil

1 – 2 cups broth or water

1 can diced tomatoes or 2 – 3 ripe tomatoes, diced

1 Tsp turmeric

1 – 2 tsp cayenne pepper

1 tsp chili flakes (optional)

1 – 3 tsp salt

Ground pepper, to taste

1 cup cooked (or canned) chickpeas or lentils


If you’re using a stainless steel pot, heat it up before adding oil. Toss in the cubed squash and potatoes. Stir in all spices, along with the onions and garlic.

Cook the mixture for 3 – 5 minutes.

Add the diced tomatoes and broth and bring to a boil. Lower the heat and simmer for 20 – 25 minutes, until the sweet potatoes and squash pieces are cooked but not mushy, unless you like them that way. 🙂

Add in the lentils or chickpeas about 5 minutes before finishing cooking.

Serve with parsley, and/or rice, or on its own.