Moroccan Chickpea Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming stew of chickpeas and butternut squash with Moroccan spices—cumin, cinnamon, garam masala—served with couscous. The dish is aromatic, slightly spiced, and earthy. Serve as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons coconut oil (measured when solid)
- 1 cup finely diced yellow onion
- 2 tablespoons finely minced garlic (5 to 6 cloves)
- 1 (15.5-ounce) can chickpeas (also called Garbanzos, drained and rinsed)
- 4 cups butternut squash (1.3 pounds, peeled and cubed into 1/2-inch pieces)
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground chili powder (use McCormick for less heat)
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (optional; leave out if you don’t want heat)
- 1/4 teaspoon pepper
- 2 (14.5-ounce) can fire-roasted crushed tomatoes
- 2-1/2 cups vegetable stock (I like Swanson’s)
- 1 cup Israeli couscous (see note 1)
- 1 lemon
- 1/2 cup fresh cilantro (loosely measured)
- 1 cup frozen sweet peas
- Toppings as desired (see note 2)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1586mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1437mg
- Calcium
- 108mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.