Oh My Veggies · by Nicole★ 5.0 (3)
Moroccan Butternut Squash Stew with Chickpeas
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 22%
CARBS 52G74% OF CAL
12G FIBER0G ADDED15G INTRINSIC24G OTHER15G TOTAL SUGAR
FAT 6G18% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming stew with tender butternut squash, chickpeas, and Moroccan spices like cinnamon and cumin. Ready in 40 minutes, it's hearty and plant-based.
mainmoroccanbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 large carrots (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 cups vegetable broth
- 28 oz canned crushed tomatoes
- 1 butternut squash (diced)
- 20 oz canned chickpeas (drained and rinsed)
- 1 bay leaf
- fresh parsley ( for garnish)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 22%
CARBS 52G74% OF CAL
12G FIBER0G ADDED15G INTRINSIC24G OTHER15G TOTAL SUGAR
FAT 6G18% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1106mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1134mg
- Calcium
- 119mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.