Butternut Squash & Chickpea Stew makes winter a whole lot better, I promise. Let’s be real for a second: chilly days hit and suddenly dinner sounds like a real chore, right? Sweaters. Socks. Steamy windows. But you still gotta eat. That’s where this Moroccan-inspired stew comes in – hearty, soulful, no-fuss. Seriously, if you’ve ever wanted something both filling and good-for-you (but without using every pot in your kitchen), this is it. Your frozen toes and rumbling belly will thank you. 
About the Key Ingredients
Alright, let’s get down to what actually goes in this magic pot. First off, butternut squash. Not just for Halloween, promise. It brings this kinda sweet, almost nutty vibe and melts into the stew so beautifully. Chickpeas? Absolute protein powerhouses. You can use canned or cook your own, it’s cool either way. Then we gotta talk about the usual Moroccan suspects: cumin, coriander, ginger, cinnamon. Yeah, that last one sounds odd but trust me, you’ll want it.
Tomatoes help tie everything together and a little garlic adds richness. I usually sneak in a squeeze of lemon near the end – it brightens the whole situation. And hey, if you have some fresh cilantro or parsley? Sprinkle it on top, your taste buds will appreciate it. Oh, and pro tip: toss in a spicy red chili (or not) if you’re brave.
You can totally play around with the proportions, too. Cooking is supposed to be fun, not math. 
How to Make Moroccan Butternut Chickpea Stew Step by Step
Okay, so picture this: it’s cold, you’re hungry, and you want food now. Here’s how to make this stew without losing your patience. Grab a big pot (bigger the better, honestly). First, splash in some olive oil and get your onions sizzling. Once they smell amazing, add garlic, ginger, and all those Moroccan spices. Let ‘em toast for a few seconds so your entire kitchen smells like, well, heaven.
Toss in your peeled, cubed butternut squash. Don’t worry about perfect cubes. Close is good enough. Add the chickpeas, the tomatoes, and pour in enough broth or water to just cover everything. Give it a stir and get it simmerin’.
Lid on, low and slow for about 25–30 minutes. You’ll know it’s ready because the squash gets fork-tender and all those flavors meld together, kinda like magic. Finish with that squeeze of lemon.
Actually, sometimes, if I’m feeling wild, I’ll mash some of the stew right in the pot to make it extra creamy. It’s not traditional, but neither am I. 
<table_seo>
Customize this Lentil Moroccan Stew
Now here’s the fun part: making this stew your own. Not a fan of chickpeas? Swap in white beans. Or, you can easily add cooked lentils for more heartiness. Want more color? Throw in some spinach or kale at the end (I do this a lot, honestly).
Sometimes I use pumpkin if I can’t find butternut squash. Sweet potato also slides right into the mix. No fresh ginger? Dried’s fine in a pinch. Heck, even a pinch of smoked paprika gets things jazzed up.
Oh, and don’t be afraid to make it spicy. Red pepper flakes or chopped jalapeño can wake up any sleepy winter evening. Really, this stew just wants to play dress-up.
“Made this last night and my picky kids actually asked for seconds. What kind of magic is this?!” – Real review from my neighbor, Susan, who swore she was only ‘trying a bite’.
How to Store, Freeze & Reheat This Stew
Gonna be honest here – this stew’s a total lifesaver for meal prep. Pour leftovers into a lidded container and toss ‘em in the fridge. It’ll stay tasty for at least four days, maybe five if you don’t peek too often. Got mountains of it? Freeze in portions. That way, you can bust out a cozy dinner anytime, no additional work required.
When you want to eat, just defrost overnight in the fridge – or microwave on low, whatever floats your boat. Warm it gently, either on the stove or in the microwave. If it’s thicker than you remember, stir in a splash of broth or water till it’s just right again. Actually, it might taste even better the next day. Stews have magical next-day powers, I swear.
For more meal prep winners, check out my cheesy broccoli cheddar spaghetti squash bake – it’s a classic for busy weeks.
What to Serve with This Stew
Alright, so you’ve got this hearty, fragrant stew bubbling away. What now? You’ve got options:
- Rip up some crusty bread and dunk it. Honestly, nothing beats this combo.
- Serve it over fluffy couscous or rice to make things extra hearty.
- Top with a big dollop of thick plain yogurt if you’re feeling fancy.
- Sprinkle over some fresh herbs, nuts, or even dried fruit for a surprise tangy-sweet crunch.
Frankly, I usually keep it simple. Stew in a big bowl, thick socked feet up, TV on, chill activated. Try pairing it with this deliciously fresh chickpea cucumber feta salad to keep the Moroccan vibes going.
Common Questions
Do I really have to peel the butternut squash?
Nah, but the skin stays kinda tough even after cooking, so most folks do. It’s up to you.
Is it spicy?
Not unless you want it to be. You control the chili!
Can I use canned chickpeas?
Absolutely. I use canned most nights. Who has time to soak beans?
Can I make this ahead?
Yes, and you should. It gets even better after a day or two in the fridge.
What if my stew comes out watery?
You can simmer with the lid off for a few extra minutes. Or mash a bit of the squash right in. Totally works.
For more inspiration and stellar tips, check out Moroccan Butternut Squash Chickpea Stew | Vanilla And Bean. I’ve also seen some awesome variations at Savor the Flavor: Easy Mediterranean Chickpeas Recipe if you wanna go down the chickpea rabbit hole. Trust me, once you try this, you’ll be making it on repeat all season.
Moroccan Butternut Chickpea Stew
Ingredients
Method
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until fragrant.
- Add minced garlic, grated ginger, and all the Moroccan spices. Toast for a few seconds.
- Add the cubed butternut squash, chickpeas, crushed tomatoes, and enough broth or water to cover.
- Stir well and bring to a simmer.
- Cover and reduce heat, letting it simmer for 25-30 minutes until the squash is fork-tender.
- Finish with a squeeze of lemon juice and adjust seasoning as needed.
- Optional: Mash a bit of the stew to create a creamier texture.
- Serve hot, optionally with crusty bread, over couscous or rice, or topped with yogurt and fresh herbs.
Notes
Moroccan Butternut Chickpea Stew
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent.
- Stir in minced garlic, ground ginger, cumin, coriander, and cinnamon. Toast for a few seconds until fragrant.
- Add cubed butternut squash to the pot and stir.
- Add chickpeas and crushed tomatoes, then pour in enough broth or water to cover the mixture.
- Bring to a simmer, cover, and let cook on low for about 25-30 minutes until the squash is fork-tender.
- Finish with a squeeze of lemon juice before serving.
