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.
1can(15 oz.) chickpeas, rinsed and drained (1 ½ cups)
½cupgolden raisins
1tablespoonfreshly 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.
Add garlic, curry powder, cinnamon, and pepper flakes. Cook, stirring constantly, one minute longer.
Add kale, cook and stir until wilted slightly, about 3 minutes.
Add diced tomatoes, broth, chickpeas and raisins. Season with salt and pepper. Turn heat up and bring mixture to a boil, then partially cover the pan, and simmer at low heat for about 20 minutes.
Remove pot from heat, stir in orange juice. Taste and adjust seasoning. Add additional salt, pepper, or orange juice if desired.
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.
Option: Stir in cooked chicken, beef, lamb, or sausage.
Substitute regular raisins, chopped dried apricots, or currants for the golden raisins. Green olives are good, too.
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.