A warming stew for those busy weeknights, Moroccan Butternut Squash Chickpea Stew is simple to pull together. Share simply or with couscous, naan and a dollop of Greek yogurt or coconut cream! This recipe is vegetarian or vegan, and easily gluten free. [ watch recipe VIDEO below ]
2C (220g)Carrotssliced into coins, about 3 medium carrots
2 1/2C (355g)Butternut Squashpeeled, seeded and cut into bite size pieces, about 1 small butternut
1, 15 oz (425g)Can of Chickpeasabout 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.
Video
Notes
This stew freezes with ease. Store in a lidded container or containers for up to two weeks. Thaw overnight in the refrigerator. Recipe adapted from my Moroccan Lentil Chickpea Stew.