Description
This Moroccan Butternut Squash Chickpea Stew is a hearty, flavorful vegetarian dish that’s perfect for busy weeknights. Combining warming spices like cinnamon, cumin, and coriander with tender butternut squash, chickpeas, and a rich tomato base, this stew is both comforting and nutritious. Served with a dollop of coconut cream or Greek yogurt and fresh cilantro, it pairs wonderfully with couscous, naan, or flatbread, making it a versatile meal for any occasion.
Ingredients
Scale
Oils and Aromatics
- 2 teaspoon Coconut Oil (or Olive Oil)
- 1 cup (120 grams) Yellow Onion, medium dice
- 1 1/2 teaspoons Minced Garlic (about 2 small cloves)
Spices
- 1 3/4 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground Cumin
- 1 1/4 teaspoons Ground Coriander
- 1/4 teaspoon Red Pepper Flakes
- 1 1/2 teaspoons Fine Sea Salt (or adjust to taste)
Liquids
- 2 cups (455 grams) Vegetable Broth (low sodium recommended)
- 1 cup (247 grams) Water (or more for soupier stew)
- 1, 28 ounce (793 grams) Can of Crushed Tomatoes
Vegetables and Legumes
- 2 cups (220 grams) Carrots, sliced into coins (about 3 medium carrots)
- 2 1/2 cups (355 grams) Butternut Squash, peeled, seeded, cut into bite size pieces (about 1 small butternut)
- 1, 15 ounce (425 grams) Can of Chickpeas, drained and rinsed
Garnishes and Sides
- Fresh Lemon, for squeezing
- Lemon Wedges, for serving
- Full Fat Coconut Milk or Greek Yogurt, for topping
- Cilantro or Microgreens, for garnish
- Flatbread and/or Couscous, for serving
Instructions
- Heat the Oil and Sauté the Onions: In a large Dutch oven, add the coconut oil and heat until shimmering. Add the diced onions and sauté on medium-low heat for about 10 minutes, allowing a slight char for added flavor.
- Add Spices and Garlic: Stir in the ground cinnamon, cumin, coriander, red pepper flakes, and sea salt. Add the minced garlic and continue stirring for about 2 minutes until fragrant.
- Add Liquids and Vegetables: Pour in the vegetable broth, water, crushed tomatoes, carrots, and butternut squash. Stir everything together and bring the mixture to a boil.
- Simmer the Stew: Reduce heat to medium-low and simmer for 25 minutes or until the butternut squash is tender and the stew has thickened.
- Add Chickpeas and Finish Cooking: Stir in the chickpeas and simmer for another 5 minutes to warm them through. If you prefer a thinner stew, add more vegetable broth in 1/2 cup increments as needed.
- Season and Add Lemon Juice: Remove the stew from heat, squeeze half a lemon over it, and stir well. Taste and adjust salt if necessary.
- Serve and Garnish: Ladle the stew into bowls and garnish with coconut cream or a few spoonfuls of rich coconut milk, or Greek yogurt. Top with fresh cilantro or microgreens, and serve with lemon wedges and your choice of flatbread, naan, or couscous.
Notes
- This is a nourishing and easy stew perfect for busy weeknights with bold Moroccan flavors.
- The recipe is vegetarian and vegan when using coconut cream instead of yogurt.
- It is naturally gluten-free and can be served with gluten-free sides like rice or gluten-free flatbread.
- Adjust the consistency by adding more vegetable broth if preferred thinner.
- For extra richness, use full fat coconut milk or yogurt as toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- Sugar: 17 g
- Sodium: 971 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 14 g
- Protein: 13 g
- Cholesterol: 0 mg
