Butternut Squash and Chickpea Stew with Couscous
Comforting and vibrant, this Butternut Squash and Chickpea Stew with Couscous is the perfect one-pot meal to cozy up with year-round. Brimming with warm spices like cumin, cinnamon, and smoked paprika, the hearty stew combines tender butternut squash, protein-packed chickpeas, and nutrient-rich spinach in a flavorful tomato and vegetable broth base. Paired with fluffy couscous and finished with a sprinkle of fresh parsley and a squeeze of lemon, this dish is as delightful to serve as it is to eat. Ready in just 50 minutes, it’s an easy, wholesome dinner option that’s perfect for meal prep or a quick weeknight dinner. Ideal for vegetarians and packed with fiber and plant-based protein, this recipe is a must-try for fans of Moroccan-inspired flavors.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium butternut squash, peeled, deseeded, and cubed
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground coriander
- 2 cups canned chickpeas, drained and rinsed
- 2 cups diced tomatoes (canned or fresh)
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 1 cup couscous
- 1 cup water (for couscous)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute or until fragrant.
Stir in the butternut squash cubes, ground cumin, ground cinnamon, smoked paprika, and ground coriander. Cook for 2-3 minutes to toast the spices.
Add the canned chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
Season with salt and black pepper. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the butternut squash is tender.
While the stew is cooking, prepare the couscous. Bring 1 cup of water to a boil in a small pot. Remove from heat, add the couscous, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
Once the stew’s squash is tender, stir in the baby spinach and let it wilt for 2-3 minutes.
Taste and adjust the seasoning of the stew if needed.
To serve, spoon the couscous into bowls and ladle the stew on top. Garnish with fresh parsley and serve with lemon wedges if desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 14.4 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
