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! #RasElHanout #VeganRecipes #ButternutSquash #Chickpeas #VeganStews #GlutenFree #GrainFree #DairyFree
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4.8 from 5 votes

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!
Prep Time5 mins
Cook Time25 mins
Servings: 4
Author: Elizabeth Lindemann

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 tablespoons fresh ginger chopped
  • 4 cloves garlic chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup chicken or vegetable stock water can also be used
  • 3 cups diced butternut squash
  • 2.5 cups 2 15 oz. cans cooked chickpeas, drained and rinsed
  • 2 cups packed baby spinach roughly chopped
  • juice of one lime
  • 2 tablespoons chopped fresh cilantro plus more for garnish
  • Cooked rice quinoa, or cous cous to serve (optional)

Instructions

  • In a large pot, saute onion and ginger in oil over medium-high heat until softened.
  • Add garlic; saute until fragrant (approximately one minute)
  • Add spices, stock, 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.
  • 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!