Go Back

Moroccan Butternut Chickpea Stew

A hearty and soul-soothing Moroccan-inspired stew filled with butternut squash and chickpeas, perfect for chilly days.
Print Recipe Pin Recipe
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
  

Main Ingredients
  • 1 large butternut squash, peeled and cubed You can substitute with pumpkin or sweet potato.
  • 1 can chickpeas, drained Canned chickpeas can be used for convenience.
  • 1 can crushed tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger Dried ginger can be used in a pinch.
  • 1 teaspoon ground cinnamon
  • 1 cup broth or water Add more if needed to cover the ingredients.
  • 1 lemon squeezed For brightness, add a squeeze towards the end.
  • optional fresh cilantro or parsley, for garnish
  • optional spicy red chili or red pepper flakes Adjust to taste for spice.

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent.
  2. Stir in minced garlic, ground ginger, cumin, coriander, and cinnamon. Toast for a few seconds until fragrant.
  3. Add cubed butternut squash to the pot and stir.
  4. Add chickpeas and crushed tomatoes, then pour in enough broth or water to cover the mixture.
  5. Bring to a simmer, cover, and let cook on low for about 25-30 minutes until the squash is fork-tender.
  6. Finish with a squeeze of lemon juice before serving.

Notes

This stew is great for meal prep and can be stored in the fridge for 4-5 days. It tastes even better the next day.