Description
Moroccan Butternut Squash Chickpea Stew is a warming and hearty vegetarian dish bursting with aromatic spices. This vibrant stew combines tender butternut squash, chickpeas, and carrots simmered in a rich tomato and vegetable broth infused with cinnamon, cumin, coriander, and red pepper flakes. Finished with a squeeze of fresh lemon and creamy coconut milk or Greek yogurt, it’s perfect served with flatbread or couscous for a wholesome weeknight meal.
Ingredients
Scale
Spices and Seasonings
- 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)
- 1 1/2 teaspoons Minced Garlic (about 2 small cloves)
Vegetables & Legumes
- 1 cup (120 grams) Yellow Onion, medium dice
- 2 cups (220 grams) Carrots, sliced into coins (about 3 medium carrots)
- 2 1/2 cups (355 grams) Butternut Squash, peeled, seeded and cut into bite size pieces (about 1 small butternut)
- 1, 15 ounce (425 grams) Can of Chickpeas
- 1, 28 ounce (793 grams) Can of Crushed Tomatoes
Liquids & Oils
- 2 teaspoons Coconut Oil (or Olive Oil)
- 2 cups (455 grams) Vegetable Broth (low sodium preferred)
- 1 cup (247 grams) Water (or more for soupier stew)
Finishing & Serving
- Fresh Lemon (for squeezing and lemon wedges)
- Full Fat Coconut Milk or Greek Yogurt (for garnish)
- Cilantro or Microgreens (for garnish)
- Flatbread and/or Couscous (for serving)
Instructions
- Sauté Aromatics: In a large Dutch oven, heat the coconut oil until shimmering. Add the diced onions and sauté on medium-low heat for about 10 minutes until softened and slightly charred for added flavor.
- Add Spices and Garlic: Stir in ground cinnamon, ground cumin, ground coriander, red pepper flakes, and sea salt. Add the minced garlic and cook, stirring, for about 2 minutes until fragrant.
- Simmer Vegetables: Pour in the vegetable broth, water, crushed tomatoes, sliced carrots, and cubed butternut squash. Stir to combine. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for about 25 minutes, until the butternut squash is tender and the stew thickens.
- Add Chickpeas: Stir in the drained chickpeas and simmer for an additional 5 minutes to warm them through. If you prefer a thinner stew, add extra vegetable broth in 1/2 cup increments as needed.
- Finish and Adjust Seasoning: Remove the pot from heat and squeeze the juice of half a lemon over the stew. Stir well and taste to adjust salt if needed.
- Serve: Ladle stew into bowls. Garnish with a dollop of coconut cream or Greek yogurt and sprinkle with fresh cilantro or microgreens. Serve with lemon wedges and accompany with flatbread, naan, or couscous.
Notes
- This Moroccan Butternut Squash Chickpea Stew is perfect for busy weeknights as it comes together quickly and offers comforting warmth.
- The recipe is both vegetarian and vegan when using coconut oil and coconut milk, as well as easily gluten free if served without bread or with gluten-free options.
- For creaminess, use the thick fat layer from full fat coconut milk or Greek yogurt to enhance the stew’s richness.
- Adjust the level of red pepper flakes according to your preferred spice tolerance.
- For a thinner stew, add vegetable broth gradually until desired consistency is reached.
- Serve with couscous, naan, or your choice of flatbread to complete the meal.
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
