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