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Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family!

Butternut Squash, Chickpea & Lentil Moroccan Stew | Ambitious Kitchen

olive or coconut oil

medium white or yellow onion, chopped

cloves
										of garlic, minced

cumin

cinnamon

ground turmeric

cayenne pepper

(28 ounce) can crushed tomatoes

organic low sodium vegetable broth

(15 ounce) can chickpeas, rinsed and drained

cubed butternut squash (from about 2 pounds butternut squash)

green lentils, rinsed well

salt

Freshly ground black pepper

fresh juice of 1/2 a lemon

chopped cilantro

Optional: a few basil leaves, chopped

Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.

Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.

Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.

Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.