Butternut Squash, Chickpea & Lentil Moroccan Stew | Ambitious Kitchen

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Picture of Butternut Squash, Chickpea & Lentil Moroccan Stew | Ambitious Kitchen

Butternut Squash, Chickpea & Lentil Moroccan Stew | Ambitious Kitchen

•www.ambitiouskitchen.com
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Authored by Shanzy

Ingredients

  • 1 tbsp olive or coconut oil
  • 1 medium white or yellow onion, chopped
  • 6 cloves of garlic, minced
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 1/2 c organic low sodium vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 c cubed butternut squash (from about 2 pounds butternut squash)
  • 1 c green lentils, rinsed well
  • 1/2 tsp salt
  • Freshly ground black pepper
  • fresh juice of 1/2 a lemon
  • 1/3 c chopped cilantro
  • Optional: a few basil leaves, chopped

Instructions

1

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.

2

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

3

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.

4

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.