Butternut Squash and Chickpea Stew with Couscous

Comforting and vibrant, this Butternut Squash and Chickpea Stew with Couscous is the perfect one-pot meal to cozy up with year-round. Brimming with warm spices like cumin, cinnamon, and smoked paprika, the hearty stew combines tender butternut squash, protein-packed chickpeas, and nutrient-rich spinach in a flavorful tomato and vegetable broth base. Paired with fluffy couscous and finished with a sprinkle of fresh parsley and a squeeze of lemon, this dish is as delightful to serve as it is to eat. Ready in just 50 minutes, it’s an easy, wholesome dinner option that’s perfect for meal prep or a quick weeknight dinner. Ideal for vegetarians and packed with fiber and plant-based protein, this recipe is a must-try for fans of Moroccan-inspired flavors.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium butternut squash, peeled, deseeded, and cubed
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 1 teaspoon smoked paprika
• 0.5 teaspoons ground coriander
• 2 cups canned chickpeas, drained and rinsed
• 2 cups diced tomatoes (canned or fresh)
• 3 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach
• 1 cup couscous
• 1 cup water (for couscous)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 pieces lemon wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.

Step 2

Add the minced garlic and cook for 1 minute or until fragrant.

Step 3

Stir in the butternut squash cubes, ground cumin, ground cinnamon, smoked paprika, and ground coriander. Cook for 2-3 minutes to toast the spices.

Step 4

Add the canned chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.

Step 5

Season with salt and black pepper. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the butternut squash is tender.

Step 6

While the stew is cooking, prepare the couscous. Bring 1 cup of water to a boil in a small pot. Remove from heat, add the couscous, cover, and let it sit for 5 minutes. Fluff with a fork before serving.

Step 7

Once the stew’s squash is tender, stir in the baby spinach and let it wilt for 2-3 minutes.

Step 8

Taste and adjust the seasoning of the stew if needed.

Step 9

To serve, spoon the couscous into bowls and ladle the stew on top. Garnish with fresh parsley and serve with lemon wedges if desired.

Nutrition Facts

Serving size	(2738.7g)

Amount per serving	% Daily Value*
Calories	1658.7

Total Fat 46.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 5886.4mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 56.8g	0%
Total Sugars 56.5g
Protein 61.9g	0%

Vitamin D 0IU	0%
Calcium 677.6mg	0%
Iron 23.2mg	0%
Potassium 5056.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 14.1%

Carbs: 61.9%