Moroccan Stew with Butternut Squash and Chickpeas

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Vegetarian Moroccan stew with butternut squash and chickpeas sings with a medley of greens, raisins, and spices. Serve it with entire wheat couscous and a spoonful of Greek yogurt for a filling meatless most important dish. 

Overhead view of moroccan stew with butternut squash and chickpeas in a white bowl. It is served with yogurt and couscous.

Made in a single pan, Moroccan stew with butternut squash and chickpeas is flavorful, filling, and straightforward to make. Gently spiced with heat curry and cinnamon, with a vibrant citrus observe, and just a bit spicy warmth, this stew is memorable. The spices complement a medley of squash, chickpeas, kale, golden raisins, and tomatoes simmered to perfection.

I really like the nice and cozy flavors of Moroccan dishes, like Moroccan Freekeh Pilaf with Golden Raisins and Apricots, Slow Cooker Moroccan Chicken Thighs, or Moroccan Carrot Noodle Salad with Chickpeas and Walnuts. So good!

Possibly sometime we’ll all have the ability to journey to Morocco and check out conventional Moroccan dishes. Only for a sneak preview, take pleasure in a fast tour of Moroccan dishes from Native Adventurer. Their listing of 21 Moroccan Foods You Must Try in Morocco is so fascinating with fascinating photos taken on location. I believe I’ll skip the steamed sheep head although. Possibly it’s higher than it sounds.

This Moroccan stew with squash and chickpeas will fulfill vegetarians and vegans and most meal lovers will take pleasure in it as nicely. It’s loaded with all the pieces that’s good for you! Fill your property with scrumptious aromas and have everybody operating to the kitchen for dinner. 

Table setting with two bowls of vegetarian stew, two glasses of water, a linen and some garnishes.

About this Moroccan stew:

You gained’t want particular tools for this simple stew, only a good huge heavy pot or Dutch oven. Get your chopping board and sharp knife out to arrange the greens: butternut squash, onions, carrots, celery, garlic, and a giant bunch of kale. 

Searching for a shortcut? You should purchase already prepped squash within the produce division of the grocery retailer, particularly if you recognize you’ll be a bit brief on time. If you happen to’d prefer to discover ways to prep your personal squash, and belief me, it’s not troublesome, I’ve a useful guide for preparing squash that exhibits learn how to peel, reduce, and prepare dinner butternut squash.

Okay, the squash is peeled and cubed. Don’t put away your chopping board and knife but! Chop the onions, carrots, celery and garlic as a result of they’re subsequent within the pot.

Sauté the veggies till they’re beginning to get tender, after which add garlic, curry powder, cinnamon, and crimson pepper flakes. Stir all the pieces round for a minute or so. Why? Briefly frying spices prompts the important oils within the spices, giving them a brighter style and aroma.

Now add a bunch of chopped kale. Be certain that to take away the powerful stems first. Simply maintain the kale leaf by the underside of the stem and run your hand up the stem, pulling the leafy half off. When you’ve achieved that, roughly chop the kale leaves, ensuring you don’t depart actually giant items strips.

Stir and proceed cooking till the kale has wilted, after which add canned tomatoes, vegetable broth, chickpeas, and golden raisins. Simmer the stew for twenty minutes or so. Within the meantime, put together entire wheat couscous or rice, juice an orange, and chop some recent cilantro to garnish the stew.

Earlier than you serve Moroccan stew, add a squeeze of recent orange juice, and examine the seasonings. Add extra salt and pepper if wanted. It’s good to prepare dinner with a bit much less salt than could also be wanted. You may all the time add extra salt on the finish of the cooking time which is safer than risking getting an excessive amount of salt in immediately. It’s simple so as to add salt if vital however actually arduous to get it out in case your dish seems too salty.

Serve this heat, flavorful Moroccan stew with couscous, garnished with a spoonful of Greek yogurt and a sprinkling of recent cilantro. Get pleasure from!

Close up overhead view of moroccan stew made with butternut squash, chickpeas and more. Served with couscous.

The right way to make this recipe your personal:

  • Serving carnivores? Stir in cooked rooster, beef, lamb, or sausage.
  • Don’t have golden raisins? Substitute common raisins, chopped dried apricots, or currants.
  • Olive fan? Attempt including inexperienced olives to this stew.
  • As a substitute of couscous, serve Moroccan stew with brown or white rice, or quinoa
  • Make it in your gradual cooker. Add all of the components (besides the couscous) to a gradual cooker. Stir collectively to mix, then cowl and prepare dinner for four hours on excessive, or 7 hours on low. 

Overhead view of squash stew with chickpeas and moroccan spices.

Storage and Reheating Ideas

Moroccan stew is admittedly superb leftover. You’ll end up trying ahead to consuming leftovers the subsequent day. I want I had some within the fridge proper now! In order for you, you possibly can go forward and stir leftover couscous proper into the leftover stew and retailer all of it in a tightly lined container within the fridge for as much as three days. Reheat gently within the microwave or on the range.

Two large white bowls with vegetarian moroccan squash stew with a small bowl of yogurt and fresh cilantro also pictured.

Different nice vegetarian recipes:

Whether or not you all the time eat vegetarian, or take pleasure in a meatless meal often, these recipes will fulfill. Attempt:


Two bowls of hearty vegetarian stew served over couscous and garnished with greek yogurt.


  • 2 tablespoons olive oil
  • three cups cubed butternut squash (½ inch cubes)
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 stalks celery, chopped) about ¾ cup)
  • four cloves garlic, pressed or minced
  • 2 teaspoons curry powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon crimson pepper flakes
  • four cups chopped kale (powerful ribs eliminated)
  • 1 can (28 oz.) diced tomatoes, undrained
  • three cups vegetable broth
  • ½ teaspoon salt
  • 1 can (15 oz.) chickpeas, rinsed and drained (1 ½ cups)
  • ½ cup golden raisins
  • 1 tablespoon freshly squeezed orange juice
  • Cooked couscous or rice
  • Contemporary chopped cilantro and plain Greek yogurt, for serving


  1. In a Dutch oven, heat olive oil over medium warmth. Add squash, onion, carrots, and celery. Cook dinner 10 minutes, stirring often, till onions are translucent and greens are softening. 
  2. Add garlic, curry powder, cinnamon, and pepper flakes. Cook dinner, stirring consistently, one minute longer.
  3. Add kale, prepare dinner and stir till wilted barely, about three minutes.
  4. Add diced tomatoes, broth, chickpeas and raisins. Season with salt and pepper. Flip warmth up and convey combination to a boil, then partially cowl the pan, and simmer at low warmth for about 20 minutes.
  5. Take away pot from warmth, stir in orange juice. Style and modify seasoning. Add further salt, pepper, or orange juice if desired.
  6. Serve with couscous or rice. Garnish with chopped cilantro and a dollop of yogurt, if desired.


  • Choice: Stir in cooked rooster, beef, lamb, or sausage.
  • Substitute common raisins, chopped dried apricots, or currants for the golden raisins. Inexperienced olives can be good, too.
  • As a substitute of couscous, serve Moroccan stew with brown or white rice, or quinoa. 
  • Make it in your gradual cooker. Add all of the components (not couscous) to a gradual cooker. Stir collectively to mix, then cowl and prepare dinner for four hours on excessive, or 7 hours on low. 

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Vitamin Info:

Yield: 6

Serving Measurement: 1 of 6

Quantity Per Serving:

Energy: 254Whole Fats: 5gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 1mgSodium: 569mgCarbohydrates: 47gFiber: 7gSugar: 15gProtein: 9g generally gives dietary data, however these figures ought to be thought of estimates, as they don’t seem to be calculated by a registered dietitian. Please seek the advice of a medical skilled for any particular vitamin, food regimen, or allergy recommendation.

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