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Serves 4 | Cook Time: 30 Min | Prep Time: 15 Min
Cozy vegan Moroccan stew simmered with spices, tender butternut squash and protein-packed chickpeas & lentils. This incredible, healthy Moroccan stew recipe makes a wonderful plant based dinner. Serve with naan for the perfect meal!
1 tablespoon olive or coconut oil
1 medium white or yellow onion, chopped
6 cloves of garlic, minced
2 teaspoons cumin
1 teaspoon cinnamon

1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash (from about 2 pounds butternut squash)
1 cup green lentils, rinsed well
1/4 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro
Optional: a few basil leaves, chopped

Step 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.
Step 2: Stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
Step 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.
Step 4: Stir in lemon juice and sprinkle with cilantro and basil, if desired.
Serve with: Naan. Add a dollop of yogurt if you aren’t vegan.
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