A Moroccan-spiced Stew with butternut squash, chickpeas, and lentils. You’ll love this (vegetarian), yet protein and fiber packed, meal!
It’s the first snow day of the year! And I truly love nothing more than using this extra day off to experiment in the kitchen. Soup was a no-brainer to make on this winter day, especially after not feeling well for the last few days. When working in a school, there is just no avoiding the inevitable cold.
There’s a reason our grandma’s chicken soup feels like a great big warm hug – yes, because it’s made with love. But also, because soup can be packed with so many amazing nutrients and simply warms your soul. Soups made with stock, meaning from the bones of poultry or meat, are crazy-packed with immune boosting nutrients. Including:
- Aids in digestion
- Provides easily digestible minerals, like calcium
- Improves symptoms of: joint pain, common cold, cramps, food allergies, irritability, anxiety, hyperactivity, bronchitis, bacterial viruses, and more.
- Packed with collagen, which improves plumpness and firmness of skin, for a youthful looking glow.
It’s truly amazing we’re not drinking more of this stuff – but no surprise why “bone broth” is gaining in popularity. Any who . . . back to this dreamy stew. Other benefits include:
Fiber from protein-packed chickpeas and lentils. 14 grams of protein and over 16 grams of fiber per serving!
Vitamin A from Butternut squash. You can also substitute sweet potatoes.
Vegan option and gluten-free. This will fit into any diet, can be made vegan with vegetable broth.
This stew can be served alone, or over cous cous or quinoa. Toppings like fresh squeezed lemon, crushed red pepper flakes, parsley, or a dollop of greek yogurt would work perfectly as well. Like any recipe, have fun with it and make it your own!
Stay warm my little clementines. xoxo
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 4 people
- Category: Main Meals
a Moroccan-inspired stew with butternut squash, chickpeas, and lentils. Vegan and gluten-free options.
- 1/2 lemon, juiced
- 1 tsp. coconut oil
- 1 yellow onion, diced
- 4 cloves garlic, crushed
- 1 lb butternut squash, cubed
- 1 (15 oz) can chickpeas
- 1 (15 oz) can lentils
- 1 (15 oz) can diced tomatoes
- 3 c low-sodium chicken stock (or vegetable broth)
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. turmeric
- 5 sprigs Saffron (optional)
- salt and pepper, to taste
- Heat oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Stir in cinnamon, cumin, paprika, turmeric, salt and pepper; cook for a few more minutes until spices are fragrant.
- Add chickpeas, lentils, tomatoes, squash, stock, and saffron.
- Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes, or until squash is tender.
- Stir in your optional toppings like lemon juice, red pepper flakes, or herbs.
- Serve alone or over cous cous or quinoa.
- Note: Saffron can be quite expensive, so feel free to leave it out if you do not have on hand. The stew will still be delicious.
- Note: Instead of butternut squash, you can also use sweet potatoes or acorn squash. I like to buy pre-cut butternut squash for ease, which is sold at most grocery stores.