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–+ servings
A large, white pot holds a mixture of tomatoes, butternut squash, and chickpeas.
4.60 from 10 votes

Moroccan-Inspired Butternut Chickpea Stew

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium or large red onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh, grated or minced ginger (substitute 1 teaspoon ground ginger)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4 cups vegetable broth (950ml)
  • 1 1/2 cups canned, diced tomatoes with their juices (1 14.5-ounce/415g can)
  • 1 - 1 1/2 lb peeled and cubed butternut squash (455-680g; about one medium small squash)
  • 1 1/2 cups cooked chickpeas (240g, or one 15-ounce/425g can, drained and rinsed)
  • 1/4 cup golden raisins (40g; optional)
  • 1-2 teaspoons red or white wine vinegar, white balsamic vinegar, or freshly squeezed lemon juice (adjust to taste)
  • 4 cups cooked couscous, quinoa, bulgur wheat, or another whole grain, for serving

Instructions

  • Heat the oil over medium heat in a pot or Dutch oven. When the oil is shimmering, add the onion. Sauté the onion for 5-7 minutes, or until the onion is soft and translucent, stirring often. Add the garlic, ginger, cumin, coriander, cinnamon, and allspice. Cook for one minute, stirring constantly. 
  • Add the broth, tomatoes, squash, chickpeas, and raisins. Bring the mixture to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Uncover the pot and cook for 10-15 minutes more, or until the squash is tender and the stew has thickened. Stir in vinegar and adjust salt to taste.
  • Serve over cooked couscous, quinoa, or bulgur.