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Moroccan Butternut Chickpea Stew

A hearty and soul-soothing Moroccan-inspired stew filled with butternut squash and chickpeas, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stew
  • 1 tbsp olive oil for sautéing
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 medium butternut squash peeled and cubed
  • 1 can chickpeas drained and rinsed
  • 1 can crushed tomatoes
  • 4 cups vegetable broth or water to cover
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1 lemon zested and juiced for brightness
  • optional red chili for heat

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat and sauté the chopped onion until fragrant.
  2. Add minced garlic, grated ginger, and all the Moroccan spices. Toast for a few seconds.
  3. Add the cubed butternut squash, chickpeas, crushed tomatoes, and enough broth or water to cover.
  4. Stir well and bring to a simmer.
Cooking
  1. Cover and reduce heat, letting it simmer for 25-30 minutes until the squash is fork-tender.
  2. Finish with a squeeze of lemon juice and adjust seasoning as needed.
  3. Optional: Mash a bit of the stew to create a creamier texture.
Serving
  1. Serve hot, optionally with crusty bread, over couscous or rice, or topped with yogurt and fresh herbs.

Notes

Great for meal prep, this stew can be stored in the fridge for up to four days and can be frozen in portions. Reheat gently and add a splash of broth if needed.