A warming stew for busy evenings, Moroccan Butternut Squash Chickpea Stew is on the table in about 45 minutes. Chickpeas provide bulk and texture while butternut squash offers a hint of sweetness while balancing punchy Moroccan spices. Share simply or with couscous, flatbread and a dollop of Greek yogurt or coconut cream! This recipe is vegetarian or vegan and gluten free.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Six stars, no 7 ! This is flippin amazing!!!!” ~ Kim
Always Cozy Butternut Chickpea Stew
What is it about soup/stew that checks all the boxes? Hearty, better the next day and freezer friendly. Too, I find soup and stews to be the easiest of recipes to make. And especially this time of year when the days are so short.
Enter Moroccan Butternut Chickpea Stew! Similar to this reader favorite Moroccan Lentil Chickpea Stew, but this recipe incorporates Fall’s favorite sweet butternut squash.
This Recipe Is
- bodly spiced
- rich and hearty
- so fragrant
If you enjoy homemade soup recipes, you’ll love this rich and hearty stew.
About the Key Ingredients
Simple ingredients produce the most mouthwatering flavors. Here are the key ingredients you’ll need:
- Ground Spices – cinnamon, cumin, coriander add warmth and flavor. It may seem like a lot of cinnamon in this stew, at 1 3/4 teaspoon, but it blends with the savory spices and flavors beautifully.
- Veggie Broth – I use low sodium Better Than Bullion Vegetable Broth concentrate brand. Find it in a glass jar near the carton veggie broth varieties. Be sure to get low sodium, so you have more control over the salt.
- Butternut Squash – about one small squash, diced. Honey nut is also quite nice in this stew and offers a little more sweet flavor.
- Cooked Chickpeas – home-cooked chickpeas or canned add texture and bulk.
______________________
How to Make Moroccan Butternut Chickpea Stew
step by step
I usually pair this stew with a simple salad and flatbread or couscous, but it’s hearty enough all on its own.
Traci’s Tips
- Consistency: For a thinner stew, add a 1/2 C of additional vegetable broth after adding the chickpeas towards the end of cooking.
- Get Ahead: prep the veggies two days ahead and pulling this recipe together is even quicker.
- Sourdough Pita Bread or Flatbread/naan makes a sumptuous vehicle for scooping up this rich chickpea stew.
Moroccan Butternut Squash Chickpea Stew Recipe
Ingredients
- 2 teaspoon Coconut Oil, or Olive Oil
- 1 cup (120 grams) Yellow Onion, medium dice
- 1 3/4 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground Cumin
- 1 1/4 teaspoons Ground Corriander
- 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
- 2 cups (455 grams) Vegetable Broth, I use low sodium
- 1 cup (247 grams) Water, or more for soupier stew
- 1, 28 ounce (793 grams) Can of Crushed Tomatoes
- 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, about 2 cups, drained and rinsed. You can use cooked from dry chickpeas if you like.
- Fresh Lemon
For Serving (optional):
- Lemon Wedges
- Full Fat Coconut Milk or Greek Yogurt
- Cilantro or Microgreens
- Flatbread and/or Couscous
Instructions
- In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
- Pour in the broth, water, tomatoes, carrots, and butternut squash. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes or until the butternut is tender. The stew will thicken as it cooks. Add the chickpeas and simmer for another 5 minutes or until the chickpeas are warmed through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
- Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro or microgreens. For the coconut cream, scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges and naan, Sourdough Pita Bread or couscous.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
This was absolutely delicious!!! My husband has requested this on repeat! Thank you for sharing such a great tasting, tastebud pleasing gem!
Love hearing this, Brigitte! Thank you for your note and giving the stew a go. SO glad y’all enjoyed it!
I would like to watch the video but there’s no link.
Hi Eileen! There is no link for the video. You can find it at the bottom of the recipe card. Look for the title “video”. I hope you enjoy the stew!
This is quite delicious! I omitted the onions – I can’t eat them. Added extra garlic and some Lebanese style 7spice blend in addition to recommended spices. Instead of the crushed tomatoes I used pureed tomatoes. I think that for a stew I’d use 14 oz can rather than 28 vut it worked. Added 2x the amount of butternut squash (frozen) and carrots (frozen and canned). Next time I’ll?make pita and I’ll add zucchini and summer squash!! 😋 Thanks for the recipe idea!
So happy you’re enjoying the stew, Mary! Yes to pita :D Thank you for sharing your tips!
This Moroccan Stew is delicious! I topped with coconut yogurt & it really did complement this dish nicely. Thank you for a fabulous vegan dinner!
Thank you for your note and giving the recipe a go, Christin! Super happy you enjoyed it!
This was so good!
Hi Becky! SO happy to hear! Thank youuu!
Hello Traci, I love this soup as is. Over time I have added this or that, to please others with whom I share. For one friend I made mini lamb meatballs to add. The only addition for myself, radishes! When I can find really nice leaves, I quick fry those for the top. Please keep these marvelous recipes coming!!raf
HAPPY HOLLYDAZE!!!!!!
Hii Berta! Thank you for your note and giving the recipe a go! I’ll have to try radishes next time I make it – thank you for your tip!