Moroccan Chickpea & Butternut Squash Stew

Allison Day

by | Updated: December 4th, 2016 | Read time: 1 minute

Exotic is exquisite, when it comes to a bouquet of flowers. It’s what you want in a fruity tropical drink, or sometimes in a new shade of lipstick. But for comfort foods like stew, too much flair can fill you with fear. Even a step as simple as swapping beans for beef to create a vegan version may make you feel like you’re living on the culinary edge. Is it worth the risk? One whiff of the spicy-sweet aroma wafting from a pot of this Moroccan dish, and classic will be well on its way to becoming a thing of your past.

Moroccan Chickpea Stew with Butternut Squash

Moroccan Chickpea & Butternut Squash Stew

Serves 5-6


2 cups (1 14-oz. can) cooked chickpeas
1 butternut squash, cubed
1 cup uncooked red lentils
1 28-oz. can crushed tomatoes
15 kalamata olives or green olives, chopped
2 cups water
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
2 Tbsp. coconut oil
½ tsp. cinnamon
2 tsp. cumin
½ tsp. chili flakes
Ground black pepper, to taste
Juice of ½ lemon
Zest of one lemon


  1. In large pot, combine coconut oil, onion, butternut squash, ginger and spices over medium heat; saute mixture for 10 minutes.
  2. Stir in lentils, tomatoes, water and chickpeas and bring mixture to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.
  3. Stir in lemon juice and zest and olives. Continue cooking stew for 10 minutes, covered, until lentils are tender.
  4. Serve stew with tahini over brown rice or a bed of shredded kale or spinach, if desired.