Moroccan Butternut and Chickpea Stew
This Moroccan Butternut and Chickpea Stew is hearty, nutritious and perfectly seasoned with rich, moroccan spices, making it a warming and comforting dish!
Servings: 4 servings
Calories: 302kcal
Ingredients
- 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
Instructions
- 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!
Notes
*To make your own Ras-el-hanout spice mix see recipe below!
Nutrition
Calories: 302kcal | Carbohydrates: 61g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 1219mg | Fiber: 17g | Sugar: 15g | Vitamin A: 22254IU | Vitamin C: 40mg | Calcium: 284mg | Iron: 8mg