Moroccan Butternut Squash, Chickpea, and Spinach Stew
This spicy, healthy, vegan stew is packed full of butternut squash, chickpeas, spinach, and warm moroccan flavors. It's healthy, hearty, and gluten-free. Make in bulk and freeze the extra!
1cupchicken stock/brothor vegetable broth or water for vegan/vegetarian version
3cupsdiced butternut squash
30oz.canned chickpeasdrained and rinsed (2 small cans, or 2.5 cups cooked chickpeas)
2cupspacked baby spinachroughly chopped
juice of one lime
2tablespoonsfresh cilantrochopped plus more for garnish
Cooked rice, quinoa, or cous cousto serve (optional)
Instructions
In a large pot, sauté onion and ginger in oil (1 tablespoon)over medium-high heat until softened.
Add garlic; saute until fragrant (approximately one minute)
Add spices, stock (1 cup), and squash. Bring to a boil, turn heat to low, cover, and simmer until squash is fork-tender (approximately 15 minutes)
Add chickpeas and spinach, turn heat to medium, and cover. The spinach will wilt and the chickpeas will heat through in about 3-5 minutes.
Stir stew, adding the lime juice and cilantro. The squash will naturally integrate into the sauce to thicken slightly.
Serve over rice, quinoa, cauliflower rice, or cous cous if desired.
Notes
Not a fan of spicy recipes? Leave the cayenne pepper out. I did this when I made it for my 11 month old daughter and she couldn't eat it fast enough!
Instead of all the individual spices, you can use 1 tablespoon Ras el Hanout, a Moroccan spice blend.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.