Moroccan Butternut Squash Chickpea Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This warming Moroccan stew combines butternut squash and chickpeas in a fragrant sauce of coconut milk and warm spices like cinnamon and cumin. Naturally vegetarian and vegan, it's gluten-free and easy to pull together on busy weeknights. Serve with couscous, naan, or yogurt for serving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 teaspoon Coconut Oil (or Olive Oil)
- 1 cup (120 grams) Yellow Onion (medium dice)
- 1 3/4 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground Cumin
- 1 1/4 teaspoons Ground Corriander
- 1/4 teaspoon Red Pepper Flakes
- 1 1/2 teaspoons Fine Sea Salt (or adjust to taste)
- 1 1/2 teaspoons Minced Garlic (about 2 small cloves)
- 2 cups (455 grams) Vegetable Broth (I use low sodium)
- 1 cup (247 grams) Water (or more for soupier stew)
- 1, 28 ounce (793 grams) Can of Crushed Tomatoes
- 2 cups (220 grams) Carrots (sliced into coins, about 3 medium carrots)
- 2 1/2 cups (355 grams) Butternut Squash (peeled, seeded and cut into bite size pieces, about 1 small butternut)
- 1, 15 ounce (425 grams) Can of Chickpeas
- Fresh Lemon
- Lemon Wedges
- Full Fat Coconut Milk or Greek Yogurt
- Cilantro or Microgreens
- Flatbread and/or Couscous
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1653mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1339mg
- Calcium
- 146mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.