Moroccan Chickpea Stew with Butternut Squash and Kale
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 4 cups peeled and cubed butternut squash
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 3 cups vegetable broth
- 4 cups chopped kale
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the cumin, coriander, cinnamon, and paprika. Stir for 30 seconds until the spices smell fragrant. Add the butternut squash and chickpeas and stir to coat them with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer. Cook uncovered for 20 minutes, stirring now and then, until the squash is tender.
- Stir in the kale and cook for 5 minutes until it wilts. Season with salt and black pepper. Serve with lemon wedges on the side.
Notes
Add the kale only at the end so it stays bright green instead of turning dull. If the stew thickens too much while simmering, splash in a little extra broth. Leftovers taste even better the next day after the flavors settle.
Course: Main Course
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Wooden spoon