This Moroccan-inspired stew combines tender butternut squash, protein-packed chickpeas, and hearty lentils in a fragrant broth of warming spices like cumin, turmeric, and cinnamon. Sweet squash contrasts beautifully with savory chickpeas and lentils, creating a comforting, flavorful dish that’s perfect for cozy dinners. Naturally vegan and gluten-free, it’s a wholesome, satisfying meal for any occasion.
2-3 tbsp olive or coconut oil
1 med white or yellow onion, chopped
4 cloves of garlic, minced
2-inch piece ginger, peeled and minced or grated
2 tsp cumin powder
1 tsp cinnamon powder
1 tsp turmeric powder
1/4 tsp cayenne pepper (optional)
1 (28 ounce) can crushed tomatoes
2 1/2 cups vegetable or bone broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash (from about 2 pounds butternut squash)
1 cup green lentils, rinsed well
2 cups spinach
Salt and pepper to taste
fresh juice of 1/2 a lemon or lime
1/3 cup chopped cilantro
Optional Garnish: fresh basil or cilantro, chives, sprouts
Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low, add spinach and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Freezes well. Notes: Sweet potatoes or acorn squash may be used in place of butternut. Some grocers sell pre-cut butternut squash for ease. Recipe inspired by: https://www.ambitiouskitchen.com/
