Moroccan Chickpea and Butternut Squash Stew

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Moroccan Chickpea and Butternut Squash Stew

Ingredients

  • Moroccan Chickpea and Butternut Squash Stew
  • Serves 8
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • salt and pepper to taste
  • 3 medium carrots, peeled and sliced
  • 28-ounce can crushed tomatoes
  • two 15-ounce cans chickpeas, drained and rinsed
  • 1 cup dried red lentils
  • 1/2 cup dried apricots
  • 2 cups diced peeled butternut squash
  • 4 cups low-sodium vegetable broth or chicken stock
  • Juice of ½ lemon
  • ¼ cup finely chopped cilantro leaves

Instructions

In a large pot set over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally, until lightly browned, about 8 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, about 2 minutes.

Add remaining ingredients except the lemon juice and cilantro and cook for 1 hour or until the squash is tender and can easily be pierced with the tip of a knife.

Just before serving add lemon juice and 3 tablespoons cilantro. Serve the stew over couscous and garnish with the remaining cilantro.

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