A warming stew for busy evenings, Moroccan Butternut Squash Chickpea Stew is easy to pull together. Like my Moroccan Lentil Chickpea Stew, share this recipe simply or with couscous, naan and a dollop of Greek yogurt or coconut cream! This recipe is vegetarian or vegan and gluten free.
Always Reliable 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 time seems so short. It’s cold and dark out anyway and we just want something quick, hearty and nourishing.
Enter Moroccan Butternut Chickpea Stew! Warming spices, sweet butternut, hearty chickpeas in a tomato rich broth to the rescue. Dollop with rich Greek yogurt or coconut cream/yogurt and share with a side of couscous, Sourdough Pita Bread or naan. Dinner is done!
Ingredients for this Vegetarian Moroccan Stew
Simple ingredients produce the most mouthwatering flavors. Cinnamon highlights the sweet notes of carrots and butternut while tomatoes, onion and broth, with a hint of spice, balance savory flavors. Here’s what you’ll need to make it:
- Coconut Oil or other neutral oil
- Onions
- Cinnamon, Cumin, Coriander – ground spices
- Red Pepper Flakes
- Garlic
- Veggie Broth – I like Better Than Bullion Vegetable Broth concentrate brand.
- Crushed Tomatoes – I like Muir Glen brand
- Butternut Squash – about one small squash. honey nut is also quite nice
- Carrots
- Chickpeas – home cooked or canned
Quick Guide: How to Make Moroccan Butternut Chickpea Stew
This vegetarian and vegan chickpea stew is texture rich with warm, earthy flavors. It’s simple to pull together, and in one pot to help make cleanup a breeze. I usually pair this Moroccan stew with a simple salad and flatbread or couscous, but it’s hearty enough all on its own. In summary, here’s how to make the stew (see recipe card for details):
- First, in a large Dutch oven or soup pot, add the coconut oil and heat until shimmering. Add the onions and saute until softened.
- Second, stir in the aromatic spices like cinnamon, cumin, coriander, and red pepper flakes, then add the garlic. Take a deep inhale of deliciousness.
- Next, pour in the broth, water, tomatoes, carrots, and butternut squash. Stir. Bring to a simmer. Turn to medium low and simmer for 25 minutes, then stir in the chickpeas and simmer for another 5 minutes.
- Last, remove from heat and squeeze 1/2 a lemon over the stew.
Top with Greek yogurt or coconut cream, and cilantro or microgreens (sooo good!).
A Few Recipe Notes
- While there seems to be a lot of cinnamon in this hearty vegan chickpea stew, 1 3/4 tsp, it balances out the warming spices and heat of the pepper flakes. It adds just a touch of sweet and a bit interest.
- Freezer friendly? Yes please! Moroccan chickpea stew is even better the next day making it suitable for meal prep. It can also be frozen for several weeks. Freeze in jars or individual containers (for lunches) and thaw overnight in the fridge.
- For a thinner stew, add a 1/2 C of additional vegetable broth after adding the chickpeas towards the end of cooking.
- Sourdough Pita Bread or Flatbread/naan makes a sumptuous vehicle for scooping up this rich chickpea stew. Or, share with a bit of couscous to stretch this meal further!
More Vegetarian (and Vegan) Stew/Soup Recipes to Love
- Hoppin John Stew
- Smoky White Bean and Kale Wheat Berry Stew
- Lentil Mushroom Cabbage Roll Soup
- Vegetarian Slow Cooker Taco Soup
- Thai Roasted Carrot and Golden Beet Soup – by Floating Kitchen
- Lentil and Kale Soup – by Green Valley Kitchen
Moroccan Butternut Squash Chickpea Stew Recipe
Ingredients
- 2 tsp Coconut Oil unrefined
- 1 C (120g) Yellow Onion medium dice
- 1 3/4 tsp Ground Cinnamon
- 3/4 tsp Ground Cumin
- 1 1/4 tsp Ground Corriander
- 1/4 tsp Red Pepper Flakes
- 1 1/2 tsp Fine Sea Salt
- 1 1/2 tsp Minced Garlic about 2 small cloves
- 2 C (455g) Vegetable Broth
- 1 C (247g) Water or more for soupier stew
- 1, 28 oz (793g) Can of Crushed Tomatoes
- 2 C (220g) Carrots sliced into coins, about 3 medium carrots
- 2 1/2 C (355g) Butternut Squash peeled, seeded and cut into bite size pieces, about 1 small butternut
- 1, 15 oz (425g) Can of Chickpeas about 2 C, drained and rinsed
- Fresh Lemon
For Serving (optional):
- Lemon Wedges
- Full Fat Coconut Milk or Greek Yogurt
- Cilantro or Microgreens
- Naan 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.
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!
Pretty tasty… Added preserved lemons… Yummy!
Thank you for your note and tip, Leslie! Preserved lemons (!!) sound amazing!
I made this stew for dinner tonight and it was a hit! I did, however, add chopped boneless, skinless chicken thighs and substituted chicken broth for the vegetable broth. I served it with lemon wedges, plain Greek yogurt and cilantro. Yummy, yummy, yummy!!! Thank you for this delicious recipe. I will serve it again. Next time as written, though.
Hi Beth! Thank you for your note and giving the recipe a go. SO happy to hear you enjoyed the stew!
THIS WAS ABSOLUTELY DELICIOUS AND WILL BE A PART OF OUR MEATLESS DAYS!!!
Hooray! Thank you for your note, Dee! Day made :D
I can’t seem to get enough chickpeas lately, so this recipe is speaking right to me! I love how hearty and cozy it is! Thank you for sharing, Traci! Pinned!
Thank you Annie! Aren’t chickpeas SO delicious (and they’re so good for us too!). LMK if you give it a go!
This was okay. I did use frozen squash instead of fresh and put in less water to compensate. We like spice so the only other thing I did differently was add some cayenne. I will probably make it again using fresh butternut squash.
Hi Jan…. definitely use fresh if you can. It makes all the difference!
Could you possibly replace the butternut squash with sweet potatoes? That’s what I have at home. I have all of the other ingredients
Hi Olivia! I think that would be splendid! Start checking the sweet potatoes at about 15 minutes and cook until just fork tender. I hope this helps and you enjoy the recipe!
Six stars, no 7 ! This is flippin amazing!!!! Merry Christmas to me !!!
Hi Kim! Thank you for your note and rating! So happy to hear it’s flippin amazing! :D Woooo!!!
Made this, and added two cubed potatoes. Came together surprisingly quickly. A delicious, hearty soup. Next time I will decrease cinnamon to 1 tsp, increase cumin to 1 tsp, and up the heat with some cayenne or harissa. It was just a bit too dominated by the cinnamon for our taste, which seemed to increase over several days, as we noshed through the pot if soup. . The guests I served this to absolutely loved it, as did we. Delicious with some gluten free flat bread.
Tracie,
I made the Moroccan Chickpea Stew(soups and stews are my favorites to prepare) last week and it was perfect for our snowy New England night! Thank, Laura
Exceptional! Love love love. My house smelled divine as an added bonus.
I added potatoes (just cause I was cleaning out my fridge after Thanksgiving). But it was the perfect hearty stew for the snowy raw weather that just came through the Northeast.
Can’t wait to try your other recipes!
Hi Colette! Thank you so much for your note, giving the recipe a go and tip on the potatoes (yum!) – now that you’ve a clean fridge, there more room for soup! So happy to hear you enjoyed the recipe!
I need a large bowl of this stew, Traci. I love the Moroccan spices and the sweetness of the butternut squash. It’s been cold and dreary here – lot of rain (and a leaky roof) – so I’m looking for something comforting to make and this is it. Bet the house smells great with all those spices too!
I love warm Moroccan flavors Traci, so I’m all over this stew. Such a cozy bowl filled with all the hearty delicious ingredients. We’re in the thick of winter now. Some snow today here, so this would fit the bill!
This looks awesome! It seems to be exactly what is needed as we slowly slide into wintertime. Thanks!
So happy to hear Charlie! LMK if you give it a go!
This is just what my body needs this week! And oh boy we are getting our first real snow tomorrow! So definitely gonna be making soups for the next few days (errr…months).
Oh how beautiful Liz! This will be a good warmer for you then! Y’all enjoy the snow!