Squash and Chickpea Moroccan Stew
Warm your soul with this vibrant Squash and Chickpea Moroccan Stew, a comforting, nutrient-packed dish bursting with exotic spices and hearty ingredients. Earthy cumin, fragrant cinnamon, paprika, and turmeric create a rich, aromatic base that perfectly complements tender chunks of butternut squash and hearty chickpeas. Fire-roasted tomatoes add a smoky depth, while optional golden raisins bring a subtle touch of sweetness to balance the flavors. This one-pot vegan stew is easy to make, ready in under an hour, and ideal for cozy evenings or meal prep. Garnished with fresh cilantro and a splash of citrusy brightness from lemon wedges, it's perfect served on its own or paired with crusty bread, fluffy couscous, or steamed rice. Whether you're craving a healthy dinner or exploring global-inspired cuisine, this Moroccan stew is sure to deliver comfort and flavor in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons crushed red pepper flakes (optional)
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 2 cups canned chickpeas, drained and rinsed
- 1 14-ounce can fire-roasted diced tomatoes
- 3 cups vegetable broth
- 0.25 cups golden raisins (optional, for sweetness)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups fresh cilantro, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic, ground cumin, cinnamon, paprika, turmeric, and red pepper flakes (if using). Cook for 1 minute or until fragrant.
Add the cubed butternut squash, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine.
If you like a touch of sweetness, add the golden raisins at this stage.
Season with salt and black pepper. Stir again, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, or until the butternut squash is tender and easily pierced with a fork.
Taste and adjust seasoning as needed, adding more salt or spices to taste.
Serve the stew hot in bowls, garnished with fresh chopped cilantro and a squeeze of lemon juice from the wedges.
Pair with crusty bread, couscous, or steamed rice for a complete meal.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1145 mg | 24% | |
*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.
