Butternut Squash, Chickpea & Lentil Moroccan Stew

• Vegan
• Gluten free

• Produce

  • 3 Basil, leaves
  • 1 lb Butternut squash
  • 1 can Chickpeas
  • 1/3 cup Cilantro
  • 6 cloves Garlic
  • 1 cup Green lentils
  • 1/2 Lemon, Juice of
  • 1 can Tomatoes
  • 1 White onion

• Canned Goods

  • 3 cups Vegetable broth, organic

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 3 dashes Red pepper flakes
  • 1/8 tsp Saffron -- optional

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1 tsp Olive or coconut oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on ambitiouskitchen.com

Description

Ingredients

• 1 teaspoon olive or coconut oil
• 1 white onion, chopped
• 6 cloves of garlic, crushed
• 2 teaspoons cumin
• 1/2 teaspoon cinnamon
• sea salt and freshly ground black pepper, to taste
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (28 oz) diced tomatoes
• 3 cups organic vegetable broth
• 1 pound butternut squash, diced large (about 4 cups)
• 1 cup green lentils, rinsed well
• 1/8 teaspoon saffron -- optional
• juice of 1/2 a lemon
• few dashes of red pepper flakes, if desired
• 1/3 cup chopped cilantro
• a few basil leaves, chopped

Directions

• Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
• Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, lentils, and saffron. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.
• Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like serving mine with spinach. Makes 4 servings - about 2 cups each.

Nutrition