Butternut Squash, Chickpea & Lentil Moroccan-Spiced Stew
Course:
Dinner
Ingredients
- Olive Oil
- 1 Onion (diced)
- 6 cloves Garlic (minced)
- 2 teaspoons Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Turmeric
- 1⁄4 teaspoons Cayenne Pepper
- 800 grams Chopped Tomatoes (canned)
- 700 millilitres Vegetable Stock
- 425 grams Chickpeas (drained and rinsed)
- 900 grams Butternut Squash (cubed)
- 1 cup Lentils (green)
- 1⁄4 teaspoons Salt
- Black Pepper
- 0.5 Lemon (juiced)
- Coriander (to taste)
Steps
- 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.
- Stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, 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.
- Stir in lemon juice and sprinkle with cilantro.
Source: https://www.ambitiouskitchen.com/butternut-squash-chickpea-lentil-moroccan-stew/