Squash and Chickpea Moroccan Stew

Warm your soul with this vibrant Squash and Chickpea Moroccan Stew, a comforting, nutrient-packed dish bursting with exotic spices and hearty ingredients. Earthy cumin, fragrant cinnamon, paprika, and turmeric create a rich, aromatic base that perfectly complements tender chunks of butternut squash and hearty chickpeas. Fire-roasted tomatoes add a smoky depth, while optional golden raisins bring a subtle touch of sweetness to balance the flavors. This one-pot vegan stew is easy to make, ready in under an hour, and ideal for cozy evenings or meal prep. Garnished with fresh cilantro and a splash of citrusy brightness from lemon wedges, it's perfect served on its own or paired with crusty bread, fluffy couscous, or steamed rice. Whether you're craving a healthy dinner or exploring global-inspired cuisine, this Moroccan stew is sure to deliver comfort and flavor in every spoonful!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground paprika
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons crushed red pepper flakes (optional)
• 4 cups butternut squash, peeled and cut into 1-inch cubes
• 2 cups canned chickpeas, drained and rinsed
• 1 14-ounce can fire-roasted diced tomatoes
• 3 cups vegetable broth
• 0.25 cups golden raisins (optional, for sweetness)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cups fresh cilantro, chopped (for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic, ground cumin, cinnamon, paprika, turmeric, and red pepper flakes (if using). Cook for 1 minute or until fragrant.

Step 4

Add the cubed butternut squash, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine.

Step 5

If you like a touch of sweetness, add the golden raisins at this stage.

Step 6

Season with salt and black pepper. Stir again, then bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, or until the butternut squash is tender and easily pierced with a fork.

Step 8

Taste and adjust seasoning as needed, adding more salt or spices to taste.

Step 9

Serve the stew hot in bowls, garnished with fresh chopped cilantro and a squeeze of lemon juice from the wedges.

Step 10

Pair with crusty bread, couscous, or steamed rice for a complete meal.

Nutrition Facts

Serving size	(2558.9g)

Amount per serving	% Daily Value*
Calories	1482.0

Total Fat 18.3g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 6439.9mg	0%
Total Carbohydrate 296.7g	0%
Dietary Fiber 63.5g	0%
Total Sugars 91.7g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 726.2mg	0%
Iron 26.4mg	0%
Potassium 6267.9mg	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: 10.4%

Protein: 14.8%

Carbs: 74.8%