This Moroccan Butternut and Chickpea Stew is hearty, nutritious and perfectly seasoned with rich, moroccan spices, making it a warming and comforting dish!
I will never forget you're in my cupboard again!
I don't know about you guys, but I sometimes struggle to utilize my pantry. Pantries are supposed to help us save money and have nonperishable food on hand for those nights when we just need to make something quick, right? But for me, once I shut my cupboard doors, I often forget about what's behind them. Then the whole purpose of my pantry flies out the window because I continue to just stock up and eat the fresh stuff I buy every week.
Okay, maybe it's just me.
Thankfully I had a situation that caused me to open up my cupboards and look inside. I was having some of my girl friends over for dinner and made this delicious, savory Moroccan Butternut and Chickpea Stew. I was planning to serve it over some brown rice and not long before they arrived, I remembered that Brett and I had finished off our brown rice the other week. I didn't want to go out in the snow to buy more rice, so I decided to see what I had on hand.
Couscous to the rescue!!
I seriously love couscous. Not only can you flavor it with any spices that you like, but it cooks in 5 minutes! I also love how light and fluffy it is, making it perfect for the base of this Moroccan Butternut and Chickpea Stew. For this recipe, since the stew is so flavorful on it's own, I left it mostly plain and simply used vegetable broth and a pinch of salt. It would also be delicious with some sautéed onions and raisins thrown in (similar to this Moroccan Carrot and Raisin Couscous recipe).
I also have to say that butternut squash continues to jump higher and higher on my list of favorite vegetables...or should I say fruit. And then when you add in carrots and chickpeas and lots of rich moroccan spices...yeah. This Moroccan Butternut and Chickpea Stew is a winner.
If you don't own or have access to Ras-el-hanout (a famous moroccan spice blend) don't fear! I included and easy recipe to make your own using spices I'm sure you already have in your pantry (you know, that thing with the doors I never open). I actually don't ras-el-hanout myself, but use the homemade spice version as well.
I hope you guys enjoy this stew as much as Brett and me!
Moroccan Butternut and Chickpea Stew
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 2 tablespoons ras-el-hanout*
- 1 cup vegetable broth
- 15 ounces chickpeas drained and rinsed
- Juice from ½ lemon about 2 tablespoons
- 2 cups cubed carrots ¾-inch cubes
- 3 cups cubed butternut squash 1-inch cubes
- 14.5 ounces diced tomatoes
- In a large sauce pan coated with cooking spray or water, sauté the onion until soft, about 5 minutes. Stir in the garlic and saute 1 minute more. Mix in the 2 tablespoons of ras-el-hanout (or the homemade version) and let the spices bloom, about 1 minute.
- Add in the vegetable broth, tomatoes and lemon juice and bring everything to a boil. Add in the cubed carrots and squash. Cover the pot, reduce the head to medium-low and allow the vegetables to simmer until tender, stirring occasionally, about 20 minutes.
- While the vegetables are simmering, prepare your couscous.
- Once the vegetables are tender, add in the drained and rinsed chickpeas and allow them to heat through. Add salt and pepper to taste.
- Serve over couscous!
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- ¼ teaspoon nutmeg
- Mix all of the spices together in a small bowl.
- Store in an air tight container or use immediately.