Moroccan Stew with Butternut Squash and Chickpeas
Vegetarian Moroccan stew with butternut squash and chickpeas sings with a medley of vegetables, raisins, and spices. Serve it with whole wheat couscous and a spoonful of Greek yogurt for a filling meatless main dish.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 3 cups cubed butternut squash (½ inch cubes)
- 1 cup chopped onion (about 1 medium onion)
- 1 cup chopped carrots (about 2 carrots)
- ¾ cup chopped celery (about 2 stalks)
- 4 cloves garlic, pressed or minced
- 2 teaspoons curry powder
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 4 cups chopped kale (tough ribs removed)
- 1 can (28 oz.) diced tomatoes, undrained
- 3 cups vegetable broth
- 1 can (15 oz.) chickpeas, rinsed and drained (1 ½ cups)
- ½ cup golden raisins
- ½ teaspoon salt
- 1 tablespoon freshly squeezed orange juice
- Cooked couscous or rice
- Fresh chopped cilantro and plain Greek yogurt, for serving
Instructions
- In a Dutch oven, warm olive oil over medium heat. Add squash, onion, carrots, and celery. Cook 10 minutes, stirring occasionally, until onions are translucent and vegetables are softening.2 tablespoons olive oil, 3 cups cubed butternut squash, 1 cup chopped onion, 1 cup chopped carrots, ¾ cup chopped celery
- Add garlic, curry powder, cinnamon, and pepper flakes. Cook, stirring constantly, one minute longer.4 cloves garlic, pressed or minced, 2 teaspoons curry powder, ¼ teaspoon cinnamon, ¼ teaspoon red pepper flakes
- Add kale, cook and stir until wilted slightly, about 3 minutes.4 cups chopped kale
- Add diced tomatoes, broth, chickpeas and raisins. Season with salt. Turn heat up and bring mixture to a boil, then partially cover the pan, and simmer at low heat for about 20 minutes.1 can (28 oz.) diced tomatoes, undrained, 3 cups vegetable broth, ½ teaspoon salt, 1 can (15 oz.) chickpeas, rinsed and drained, ½ cup golden raisins
- Remove pot from heat, stir in orange juice. Taste and adjust seasoning. Add additional salt, pepper, or orange juice if desired.1 tablespoon freshly squeezed orange juice
- Serve with couscous or rice. Garnish with chopped cilantro and a dollop of yogurt, if desired.
Video
Notes
- Nutrition information does not include couscous or garnishes.
- Add meat: Stir in cooked chicken, beef, lamb, or sausage.
- Substitutions/Add ins: Substitute regular raisins, chopped dried apricots, or currants for the golden raisins. Green olives are good, too.
- Alternate sides: Instead of couscous, serve Moroccan stew with brown or white rice, or quinoa.
- Make it in your slow cooker. Add all the ingredients (not couscous) to a slow cooker. Stir together to combine, then cover and cook for 4 hours on high, or 7 hours on low.
Nutrition
Calories: 177kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 811mg | Potassium: 851mg | Fiber: 4g | Sugar: 14g | Vitamin A: 15892IU | Vitamin C: 81mg | Calcium: 155mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.