Moroccan Butternut Squash, Chickpea, and Spinach Stew
User Reviews
4.8
Moroccan Butternut Squash, Chickpea, and Spinach Stew
Description
Starting with sautéed onion, ginger, and garlic in olive oil, this stew uses a blend of Moroccan spices that impart warmth and subtle heat, balanced by the natural sweetness of butternut squash. Chickpeas add protein and texture, while fresh spinach softens into the sauce, enriching the mouthfeel. The stock base simmers everything to meld flavors and tenderize the squash.
The final addition of lime juice and chopped cilantro provides acidity and fresh herbaceous notes, lifting the richness. Serving over rice or other grains adds substance, making it a filling meal. The spice blend can be varied, substituting Ras el Hanout for multiple individual spices to simplify preparation.
Adjust cayenne pepper to control heat levels; the recipe notes indicate it can be omitted for a mild version suitable for children. Nutrition information excludes seasoning salt and optional ingredients, so those can be adjusted to preference. This stew suits a variety of diets depending on stock choice.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 tablespoons ginger chopped, fresh
- 4 cloves garlic chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- salt to taste
- black pepper to taste
- 1 cup chicken stock or vegetable broth or water for vegan/vegetarian version, or broth
- 3 cups butternut squash diced
- 30 oz. chickpeas drained and rinsed (2 small cans, or 2.5 cups cooked chickpeas, canned
- 2 cups baby spinach roughly chopped, packed
- lime juice juice of one lime
- 2 tablespoons cilantro chopped plus more for garnish, fresh
- rice to serve (optional, cooked, or quinoa or couscous
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
- Omit cayenne pepper to reduce spiciness, making it suitable for children or sensitive palates.
- Substitute the individual spices with 1 tablespoon Ras el Hanout, a traditional Moroccan spice blend.
- Nutrition data excludes added salt and optional ingredients; adjust seasoning as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 826mg | 34% |
| Potassium | 882mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 12665IU | 253% |
| Vitamin C | 34mg | 38% |
| Calcium | 163mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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