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!
– In a large Dutch oven or soup pot, add the coconut oil and heat until shimmering. Add the onions and saute until softened. – Stir in the aromatic spices.
– Pour in the broth, water, tomatoes, carrots, and butternut squash. Stir. Bring to a simmer.
– Remove from heat and squeeze lemon over the stew.
– Serve with lemon wedges and naan.