Butternut Squash, Chickpea & Lentil Moroccan Stew

A wholesome Moroccan stew with comfortable spices, butternut squash, chickpeas, and lentils! You’ll love this protein and fiber packed meal!

Ingredients 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 flooring turmeric 1/4 teaspoon cayenne pepper 1 (28 ounce) can beaten tomatoes 2 1/2 cups natural low sodium vegetable broth 1 (15 ounce) can chickpeas, rinsed and drained 4 cups cubed butternut squash (from about 2 kilos butternut squash) 1 cup inexperienced lentils, rinsed well 1/2 teaspoon salt Freshly flooring black pepper fresh juice of 1/2 a lemon 1/3 cup chopped cilantro Optional: simply a couple of basil leaves, chopped Instructions Heat the oil in a giant pot over medium-high heat. Add the onion and garlic; prepare dinner simply a couple of minutes or till the onion turns into softened. Next stir in cumin, cinnamon, turmeric, cayenne; prepare dinner for 30 seconds to a minute till spices are fragrant.  Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, scale back warmth to low and simmer for about 20 minutes or till butternut squash is delicate and lentils are truly cooked. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt when you are not vegan. Makes four servings - about 2 cups each. Recipe Notes Instead of butternut squash, you possibly can use candy potatoes or acorn squash. I desire to purchase already-cut up butternut squash for ease; you possibly can typically discover it at Trader Joe's. Nutrition Servings: four servings Serving size: 1 serving Calories: 431kcal Fat: 6g Saturated fat: 3g Carbohydrates: 78g Fiber: 28g Sugar: 11g Protein: 27.4g

Here’s an official giant welcome to Fall and that Beyonce Chicago-style wind. I went purchasing downtown on Saturday and felt the cooler air from Lake Michigan whipping my bob round just like the Queen B. Ayyyyy.

And yes, for sure I’m one in every of these of us who lives in a chilly Midwestern metropolis but hates being cold. Once it hits 60 ranges F, I throw on fuzzy socks, whip up a comfortable stew and all of the time have anything baking within the oven (to warm the dwelling and make it odor like heaven 24/7).

When the chilly breeze hits, that potential it’s soup season people. Don’t worry, I’ll deliver you all of the comforting nice sorts of soups that warms your heart.

This stew is undoubtedly one in every of my all time favourite recipes to make throughout the cooler months. It’s cozy, filled with nourishing moroccan-inspired spices and simply so occurs to be plant-based.

Originally I was impressed to create this recipe on account of my travels the place I experienced probably one of the foremost delicious, recent flavors — and this recipe is precisely that. Seasonal, simple and truly delicious. I even used a few of my favourite ingredients: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne.

We ought to probs chat about why this lentil moroccan stew is so wonderful. Here are all of the causes I may assume of (besides wonderful flavor):

Vegan and gluten free. This soup will fit into anyone’s diet. If you favor so as to feature meat, I mean flooring turkey.

Includes fiber + protein from chickpeas and lentils: No really! There’s 14 grams of protein and over 16 grams of fiber per serving. And it’s all #plantbased baby!

Butternut squash offers huge supply of vitamin A & C: I like purchasing for the cubed sort for ease, simply due to the fact let’s be honest, who truly enjoys slicing and peeling the skin? You too can use candy potatoes.

Is it simply me or is the mixture of chickpeas, lentils, and butternut squash in a tomato primarily founded broth slightly enchanting?

Don’t you dare neglect that recent squeezed lemon juice either; it offers a distinctive twist to the stew that isn’t overpowering. I also to best with cilantro and serve with naan or my candy potato cornbread muffins. I recognise you’re gonna love it.

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Butternut Squash Green Chile Chicken Soup
One Pot Moroccan Chicken Stew with Sweet Potato & Couscous
Slow Cooker Taco Lentil Soup
Vegan White Bean & Roasted Butternut Squash Soup

Butternut Squash, Chickpea & Lentil Moroccan Stew
A wholesome moroccan-spiced vegetarian stew made with chickpeas, butternut squash, and lentils! You'll love this filling meal!