Butternut Squash, Chickpea & Lentil Moroccan-Spiced Stew

Yields: 4 servings

Prep time: 15 mins

Cook time: 30 mins

Cozy vegan Moroccan-spiced stew simmered with spices, tender butternut squash and protein-packed chickpeas & lentils. This incredible, healthy Moroccan-inspired stew recipe makes a wonderful plant based dinner the whole family will love. Serve with naan for the perfect meal!

When the cold breeze hits, that means it’s soup season, and this Moroccan-spiced stew definitely is a favorite recipe to make during the cooler months. It’s cozy, full of nourishing spices and just so happens to be plant-based.

Lentils are an excellent source of folic acid and potassium, and a good source of iron and phosphorus. They are also rich in vitamin A, B and C. In Chinese medicine they are used to regulate the digestive system, stop diarrhea, supplement the spleen and stomach, and expel damp heat.

---

INGREDIENTS

• 1 tablespoon olive or coconut oil

• 1 medium white or yellow onion, chopped

• 6 cloves of garlic, minced

• 2 teaspoons cumin

• 1 teaspoon cinnamon

• 1 teaspoon ground turmeric

• 1/4 teaspoon cayenne pepper

• 1 (28 ounce) can crushed tomatoes

• 2 1/2 cups organic low sodium vegetable broth

• 1 (15 ounce) can chickpeas, rinsed and drained

• 4 cups cubed butternut squash (from about 2 pounds butternut squash)

• 1 cup green lentils, rinsed well

• 1/2 teaspoon salt

• Freshly ground black pepper

• fresh juice of 1/2 a lemon

• 1/3 cup chopped cilantro

• Optional: a few basil leaves, chopped

INSTRUCTIONS

1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.

2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. 

3. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.

4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt. Makes 4 servings - about 2 cups each.

NOTES

Instead of butternut squash, you can use sweet potatoes or acorn squash.

To freeze: let the stew completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.

To reheat: first let the stew thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.

photo and recipe credits to Ambitious Kitchen