Quick Moroccan Butternut Squash Chickpea Stew
A warm, spiced stew featuring butternut squash, chickpeas, and carrots simmered in a rich tomato broth with Moroccan-inspired spices. High in plant-based protein, fiber, and antioxidants, this dish is filling yet wholesome. Perfect for weeknight dinners, meal prep, or cozy gatherings, it pairs beautifully with couscous, naan, or a dollop of creamy yogurt or coconut milk.
Equipment
- 1 Large Dutch Oven or Heavy Pot (5–6 quart)
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 wooden spoon (or spatula)
Ingredients
- 2 tsp Unrefined Coconut Oil
- 1 cup 120 g Yellow Onion, medium dice
- 1 ¾ tsp Ground Cinnamon
- ¾ tsp Ground Cumin
- 1 ¼ tsp Ground Coriander
- ¼ tsp Red Pepper Flakes
- 1 ½ tsp Fine Sea Salt or to taste
- 1 ½ tsp Garlic minced (about 2 small cloves)
- 2 cups 455 g Vegetable Broth, low sodium preferred
- 1 cup 247 g Water (or more for thinner consistency)
- 1 can 28 oz / 793 g Crushed Tomatoes
- 2 cups 220 g Carrots, sliced into coins (about 3 medium)
- 2 ½ cups 355 g Butternut Squash, peeled, seeded, diced (about 1 small squash)
- 1 can 15 oz / 425 g Chickpeas, rinsed and drained (about 2 cups)
- ½ Fresh Lemon for squeezing
Optional for Serving:
- Lemon wedges
- Full-fat coconut milk or Greek yogurt
- Fresh cilantro or microgreens
- Naan bread pita, or couscous
Instructions
- Prepare the Cooking Base: Begin by placing a large Dutch oven or heavy-bottomed pot (5–6 quart) over medium heat. Add the unrefined coconut oil and allow it to melt until shimmering. Once hot, add the diced onion. Cook slowly for about 8–10 minutes, stirring occasionally, until the onion softens and turns lightly golden.A little caramelization adds depth of flavor, so don’t worry if you see slight browning at the edges.
- Bloom the Aromatic Spices: Once the onions are soft, sprinkle in the ground cinnamon, cumin, coriander, red pepper flakes, and sea salt. Stir well to coat the onions in the spices. This step is important because gently toasting the spices in hot oil enhances their natural oils and intensifies their flavor. Continue stirring for about 1–2 minutes until the kitchen smells wonderfully fragrant.
- Infuse with Garlic: Add the minced garlic to the pot. Stir continuously for about 30–60 seconds, just until the garlic becomes aromatic. Be careful not to overcook, as garlic can burn quickly and turn bitter. The goal here is to deepen the flavor of the stew with a gentle infusion of garlic essence.
- Build the Flavorful Base: Pour in the vegetable broth and water, followed by the crushed tomatoes. Stir thoroughly to bring the spices and aromatics together into a rich tomato broth. The mixture should already look colorful and smell inviting.
- Add the Hearty Vegetables: Now, add the sliced carrots and diced butternut squash into the pot. Stir well so that each piece of vegetable is coated with the tomato-spice mixture. This ensures even cooking and flavor distribution. Increase the heat to bring the stew to a gentle boil, then immediately reduce to a steady simmer. Cover the pot partially with a lid and cook for about 20–25 minutes, stirring occasionally. The vegetables should soften and the broth will gradually thicken into a stew-like consistency.
- Incorporate the Chickpeas: Once the butternut squash and carrots are fork-tender, stir in the rinsed chickpeas. Allow them to simmer in the stew for an additional 5 minutes. Since chickpeas are already cooked, this step simply warms them through and lets them soak up the spices. If you prefer a thinner consistency, you can add extra broth or water, ½ cup at a time, until the stew reaches your desired thickness.
- Finish with Brightness: Turn off the heat and squeeze the juice of half a fresh lemon directly into the pot. Stir gently to combine. The lemon juice lifts the richness of the stew and adds a refreshing brightness that balances the earthy spices and sweetness of the squash. Taste and adjust with more salt or lemon if needed.
- Garnish and Serve: Ladle the stew into deep bowls while it’s piping hot. For extra creaminess, add a spoonful of coconut cream or a dollop of thick Greek yogurt on top. Garnish with fresh cilantro leaves or delicate microgreens for a burst of freshness. Serve alongside warm naan, pita bread, or fluffy couscous to complete the meal.
- Storage and Reheating: If you have leftovers, let the stew cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days or in the freezer for up to 2 weeks. When reheating, gently warm on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
Notes
- Use a sharp knife when cutting butternut squash for even pieces and quicker cooking.
- Toasting the spices in oil before adding liquids helps unlock their full aroma and depth.
- For a creamier texture, stir in a splash of coconut milk toward the end of cooking.
- Adjust spice level by adding more or less red pepper flakes to suit your preference.
- If making ahead, the flavors deepen overnight, making it even tastier the next day.
- Use low-sodium broth to control the saltiness and adjust seasoning at the end.
- Chickpeas can be substituted with lentils or white beans for variety.
- The stew thickens naturally as it cools; thin it with a little broth when reheating.
- Fresh lemon juice is key for balance—don’t skip it!
- This stew freezes beautifully in portioned containers for quick weeknight meals.a
