Moroccan Butternut Squash Chickpea Stew Recipe

If you’re craving a cozy, flavor-packed dish that feels like a warm hug on a chilly day, you’re in for a treat. This Moroccan Butternut Squash Chickpea Stew Recipe is hands down one of my absolute favorites. It’s vibrant with spices, hearty thanks to chickpeas and squash, and surprisingly simple to throw together even on the busiest of evenings. Trust me, once you try this stew, you’ll find yourself coming back to it again and again.

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Ingredients You’ll Need

The magic in this Moroccan Butternut Squash Chickpea Stew Recipe starts with a handful of wholesome, easy-to-find ingredients. Each one plays a part in layering flavors and textures, so sticking to the list helps you get that perfect balance.

• Coconut Oil (or Olive Oil): I love using coconut oil here—it adds a subtle richness and helps those spices really bloom, but olive oil works just as well.
• Yellow Onion: A medium dice is perfect; the sweetness that develops in slow-sautéed onions is essential for the stew’s base.
• Ground Cinnamon: This warm spice gives the stew its signature Moroccan flair—don’t skip it!
• Ground Cumin: Adds earthiness that complements the sweetness of the squash beautifully.
• Ground Coriander: Bright and citrusy, coriander lifts the whole flavor profile.
• Red Pepper Flakes: Just a pinch for gentle heat—you can always add more if you like a kick.
• Fine Sea Salt: Adjust to taste—it’s key to bringing out those spice notes and balancing the flavors.
• Minced Garlic: Fresh garlic makes all the difference; two small cloves give just the right punch.
• Vegetable Broth: Low sodium is best so you have full control over the saltiness.
• Water: Helps control stew thickness—add more or less to get your preferred consistency.
• Crushed Tomatoes: The canned variety adds tang and body, binding all the ingredients together.
• Carrots: Sliced into coins, they bring subtle sweetness and texture.
• Butternut Squash: Peel, seed, and cube it; this is the star ingredient that makes this stew feel like fall in a bowl.
• Chickpeas: Canned chickpeas are a lifesaver—just rinse, drain, and toss in for hearty protein.
• Fresh Lemon & Lemon Wedges: The squeeze of fresh lemon brightens and balances the stew perfectly.
• Full Fat Coconut Milk or Greek Yogurt: For topping—adds creaminess and tang that’s pure comfort food.
• Cilantro or Microgreens: Bright, fresh garnish to finish the stew with a pop of color and flavor.
• Flatbread and/or Couscous: Perfect for soaking up every last bite.

Variations

One of the reasons I adore this Moroccan Butternut Squash Chickpea Stew Recipe is how easy it is to make your own. I’ve tried several tweaks over the years, and it’s fun to play with.

• Add Some Heat: When I need a little extra spice, I stir in more red pepper flakes or a dash of harissa paste for a smoky kick.
• Swap the Squash: If you can’t find butternut, try sweet potatoes or pumpkin chunks—I’ve done this in a pinch and it’s just as lovely.
• Protein Boost: Sometimes I add cooked quinoa or bulgur wheat for extra texture and substance.
• Make It Creamier: Stir in a spoonful of tahini or cashew cream for an ultra-rich finish.

How to Make Moroccan Butternut Squash Chickpea Stew Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by warming your coconut oil in a large Dutch oven over medium heat. Once it’s shimmering, toss in your diced onion. I like to cook these low and slow, about 10 minutes, until soft and just starting to brown—those little caramelized edges add depth that’s totally worth the time.

Step 2: Toast the Spices and Garlic

Next, stir in your ground cinnamon, cumin, coriander, red pepper flakes, and sea salt. The kitchen fills with a warm, intoxicating aroma as you let those spices toast lightly for a minute or two. Then add the minced garlic and cook just until fragrant—not browned or burnt, about 2 minutes tops.

Step 3: Add Liquids and Veggies to Simmer Away

Pour in the vegetable broth, water, and crushed tomatoes. Add in the sliced carrots and cubed butternut squash. Stir everything gently to combine before bringing the stew to a boil. Once bubbling, turn the heat down to medium-low and let it simmer for about 25 minutes, or until the squash is tender. You’ll notice the stew thickens up nicely during this time.

Step 4: Finish with Chickpeas and Lemon Brightness

Finally, stir in the chickpeas and cook another 5 minutes just to warm them through. This gives the stew that lovely, hearty texture. Then, remove from heat and squeeze half a lemon over the pot. Stir and taste for salt—adjust as needed. That little hit of acidity is what really lifts the whole dish.

Step 5: Garnish and Serve

Ladle your stew into bowls and add a dollop of full-fat coconut cream or Greek yogurt on top, then sprinkle cilantro or microgreens for freshness. Serve it up alongside warm naan, pita, or a fluffy bed of couscous. Trust me, that combo is pure magic.

How to Serve Moroccan Butternut Squash Chickpea Stew Recipe

Garnishes

I always finish this stew with a creamy dollop—either thick coconut cream scooped from a chilled can or a spoonful of Greek yogurt. Both add a tangy richness that complements the spices brilliantly. Sprinkle fresh cilantro or delicate microgreens on top for a fresh herbal note and gorgeous color contrast.

Side Dishes

Nothing beats this stew with some warm naan or pita bread—you’ll want something to soak up all that saucy goodness. Couscous also pairs beautifully; it’s light and perfect for balancing the stew’s richness. On a chillier night, I’ve even served it over a scoop of fluffy rice, which makes for a filling meal.

Creative Ways to Present

For special dinners, I like to serve this Moroccan Butternut Squash Chickpea Stew Recipe in pretty bowls with colorful garnishes scattered on top—pomegranate seeds, chopped toasted almonds, or a drizzle of harissa. It instantly transforms the dish and sparks conversation at the table.

Make Ahead and Storage

Storing Leftovers

Leftover stew keeps wonderfully in an airtight container in the fridge for up to 4 days. I usually portion it into individual containers for easy lunches or quick dinners during the week.

Freezing

I’ve frozen this stew multiple times without losing flavor or texture. Just cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. When thawed, the butternut squash might soften a bit more, but it still tastes fantastic.

Reheating

Reheat the stew gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. I find reheating slowly helps keep the butternut squash tender but intact.

FAQs

Final Thoughts

This Moroccan Butternut Squash Chickpea Stew Recipe is one I keep coming back to whenever I want something that hugs my soul—full of color, spice, and heartiness without being complicated. It’s vegetarian, vegan-friendly, and just plain delicious. Whether you’re cooking for family or meal prepping for a busy week, this stew is a total winner. Give it a try—I can’t wait to hear how much you love it!

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