Butternut Squash, Chickpea & Lentil Moroccan Stew

Here’s an professional big welcome to chilly season and that Chicago-style Beyonce wind.

Of path I’m a type of individuals who lives in a cold Midwestern town but hates being chilly. Once it hits 60 degrees F, I throw on fuzzy socks, whip up a comfortable stew and all the time have something baking in the oven (to warm the house and make it smell like heaven 24/7).

When the chilly breeze hits, that suggests it’s soup season other folks, and this stew is indubitably one of my all time favourite recipes to make all the way through the cooler months. It’s comfy, filled with nourishing moroccan-inspired spices and in order that happens to be plant-based.

Originally I used to be inspired to create this recipe because of my travels where I skilled probably the most scrumptious, fresh flavors — and this recipe is precisely that. Seasonal, simple and absolutely delicious. I even used some of my favourite substances: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne.

vegan Moroccan stew in a bowl with a lemon wedge

Ingredients in Moroccan stew

We must probs chat about why this lentil moroccan stew is so glorious. It’s stuffed with improbable flavors and nutrients because of the entire comfy spices, butternut squash and two resources of protein. Is it just me or is the combination of chickpeas, lentils, and butternut squash in a tomato based broth a little spell binding? Here’s what you’ll wish to make it:

healthy Moroccan stew in a pot with a wooden spoon

How to make Moroccan stew

  1. Heat the oil in a big pot over medium-high warmth. Add the onion and garlic; cook dinner a few mins or till the onion becomes softened.

  2. Next stir in cumin, cinnamon, turmeric, cayenne; cook dinner 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, cut back heat to low and simmer for approximately 20 mins or till butternut squash is gentle and lentils are fully cooked
  4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt in the event you aren’t vegan.

vegan Moroccan stew in three bowls with lemon wedges

Customize this lentil Moroccan stew

chickpea Moroccan stew in a bowl with a lemon wedge

How to store, freeze & reheat Moroccan stew

Moroccan stew in a bowl with a lemon wedge

What to serve with Moroccan stew

I am hoping you love this improbable Moroccan stew recipe! If you make it you should definitely go away a comment and a ranking so I know how you liked it. Enjoy, xo!

Butternut Squash, Chickpea & Lentil Moroccan Stew

4.82 from 92 votes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 mins

Cozy vegan Moroccan stew simmered with spices, gentle butternut squash and protein-packed chickpeas & lentils. This incredible, wholesome Moroccan stew recipe makes a phenomenal plant founded dinner the whole circle of relatives will love. Serve with naan for the easiest meal!

  • 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 flooring turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can beaten tomatoes
  • 2 1/2 cups organic low sodium vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and tired
  • 4 cups cubed butternut squash (from about 2 pounds butternut squash)
  • 1 cup inexperienced lentils, rinsed neatly
  • 1/2 teaspoon salt
  • Freshly flooring black pepper
  • recent juice of one/2 a lemon
  • 1/3 cup chopped cilantro
  • Optional: a couple of basil leaves, chopped
  1. Heat the oil in a big pot over medium-high warmth. Add the onion and garlic; cook a couple of mins or until the onion turns into softened.

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

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

  4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you happen to are not vegan. Makes Four servings - about 2 cups each and every.

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

I really like to shop for already-cut up butternut squash for ease; you can typically find it at Trader Joe's.

To freeze: let the stew totally cool after which transfer it to a freezer-safe container (or a couple of bins for meal prep functions). 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.

Nutrition

Servings: Four servings

Serving size: 1 serving (according to 4)

Calories: 431kcal

Fat: 6g

Saturated fats: 3g

Carbohydrates: 78g

Fiber: 28g

Sugar: 11g

Protein: 27.4g

Recipe through: Monique Volz // Ambitious Kitchen | Photography via: Eat Love Eats

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