Moroccan Butternut Squash, Chickpea, and Spinach Stew
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Bowl of Delicious · by Elizabeth Lindemann★ 4.8 (29)

Moroccan Butternut Squash, Chickpea, and Spinach Stew

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 41%
CARBS 64G62% OF CAL
18G FIBER13G SUGAR32G OTHER
FAT 11G24% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming Moroccan spice-driven stew of butternut squash, chickpeas, and spinach in a savory broth. Layered with cumin, cinnamon, cayenne, and allspice for depth, it's hearty and naturally plant-based. Serve with rice to soak up the flavorful sauce.

mainmoroccansoupbeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon extra-virgin olive oil
  • 1 onion (diced)
  • 2 tablespoons fresh ginger (chopped)
  • 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 and pepper (to taste)
  • 1 cup chicken stock/broth (or vegetable broth or water for vegan/vegetarian version)
  • 3 cups diced butternut squash
  • 30 oz. canned chickpeas (drained and rinsed (2 small cans, or 2.5 cups cooked chickpeas))
  • 2 cups packed baby spinach (roughly chopped)
  • juice of one lime
  • 2 tablespoons fresh cilantro (chopped plus more for garnish)
  • Cooked rice, quinoa, or cous cous (to serve (optional))
PREP
5M
SODIUM
976MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.