MOROCCAN CHICKPEA STEW
This flavorful stew is packed with chickpeas, butternut squash, spinach and warming Moroccan spices. It's easy to make, healthy, and delicious!
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic finely diced
- 3 cups cubed + peeled butternut squash
- 2.5 cups chickpeas
- 3 cups spinach leaves
- 3 tsp Moroccan spice blend or Ras El Hanout, DM for recipe to make your own
- 1.5 cups chopped tomatoes 1 can
- 1.5 cups veggie stock or water
- salt pepper to taste
For serving (optional):
- bread of choice or couscous, or quinoa
- fresh herbs such a cilantro or parsley
- vegan cooking cream or coconut milk
- pickled red onion
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add onion and salt and cook until softened. Stir in garlic and cook for 1 minute until fragrant.
- Add cubed butternut squash and roast for 5 minutes. Add a splash of water if necessary to avoid burning.
- Add spices, chickpeas, spinach, tomato sauce, and water (or veggie stock).
- Simmer for around 20 minutes, until the squash is fully cooked.
- Sprinkle with cracked pepper and garnish with optionally with a splash of (vegan) cooking cream or coconut milk, fresh herbs and/or pickled red onion.
- Serve with crusty bread or your side of choice and enjoy.