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Moroccan Butternut Squash Stew with Chickpeas

A hearty and flavorful Moroccan-inspired stew with butternut squash and chickpeas.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Moroccan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled and cubed
  • 1 can chickpeas drained and rinsed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • to taste salt and pepper

Instructions 

  1. 1. Heat a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. 2. Add the minced garlic, ground cumin, cinnamon, turmeric, and ginger. Cook for another 2 minutes, stirring frequently.
  3. 3. Add the cubed butternut squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
  4. 4. Reduce heat to low and simmer for about 30 minutes, or until the butternut squash is tender.
  5. 5. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Butternut Squash, Chickpeas, Stew
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