Moroccan Chickpea Stew with Butternut Squash and Apricots
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups peeled and cubed butternut squash
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
- Stir in the minced garlic, cumin, cinnamon, ginger, and cayenne. Cook for 1 minute until the spices smell fragrant.
- Add the cubed butternut squash, chickpeas, chopped apricots, and diced tomatoes. Pour in the vegetable broth.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20 minutes until the squash is tender.
- Season with salt and black pepper. Taste and adjust if needed.
- Ladle the stew into bowls and top with chopped cilantro. Serve with lemon wedges on the side.
Notes
The apricots soften during cooking and release a mild sweetness that balances the cayenne. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and freeze nicely for up to a month.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board