Butternut Squash, Chickpea & Lentil Moroccan Stew

Cozy vegan Moroccan stew simmered with spices, tender butternut squash and protein-packed chickpeas & lentils. This incredible, healthy Moroccan stew recipe makes a wonderful plant based dinner the whole family will love. Serve with naan for the perfect meal!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Here’s an official big welcome to chilly season and that Chicago-style Beyonce wind.

Of course I’m one of those people who lives in a cold Midwestern city but hates being cold. Once it hits 60 degrees F, I throw on fuzzy socks, whip up a cozy stew and always have something baking in the oven (to warm the house and make it smell like heaven 24/7).

When the cold breeze hits, that means it’s soup season people, and this stew is definitely one of my all time favorite recipes to make during the cooler months. It’s cozy, full of nourishing moroccan-inspired spices and just so happens to be plant-based.

Originally I was inspired to create this recipe because of my travels where I experienced the most delicious, fresh flavors — and this recipe is exactly that. Seasonal, easy and absolutely delicious. I even used some of my favorite ingredients: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne.

vegan Moroccan stew in a bowl with a lemon wedge

Ingredients in Moroccan stew

We should probs chat about why this lentil moroccan stew is so wonderful. It’s filled with incredible flavors and nutrients thanks to all of the cozy spices, butternut squash and two sources of protein. Is it just me or is the combination of chickpeas, lentils, and butternut squash in a tomato based broth a little enchanting? Here’s what you’ll need to make it:

  • Olive or coconut oil: you’ll need a bit of olive oil or coconut oil to cook down the onion, garlic and spices.
  • Onion & garlic: for a boost of flavor in the base of this stew.
  • Spices: we’re using a mix of cumin, cinnamonground turmeric, cayenne pepper and some salt & pepper.
  • Crushed tomatoes: you’ll need a 28 ounce can of crushed tomatoes to give this stew the right texture and flavor base.
  • Vegetable broth: be sure to use a low sodium vegetable broth so that you can control the amount of salt you like in the stew. Feel free to also use chicken broth if you’re not eating vegan or vegetarian.
  • Chickpeas: our first source of plant based protein comes from chickpeas!
  • Butternut squash: you’ll love the tender bites of butternut squash in every bit of this delicious stew. Plus it adds a great source of vitamins A & C. Learn exactly how to peel & cut a butternut squash here!
  • Green lentils: our second source of plant based protein comes from green lentils. They also pack tons of delicious fiber to fill you up. I would not suggest using red lentils as they tend to have a mushier texture.
  • For topping: I highly recommend adding a squeeze of fresh lemon juice and some chopped cilantro to bring out all of those flavors. Yogurt is also amazing, especially if you plan on dipping some naan in!

healthy Moroccan stew in a pot with a wooden spoon

How to make Moroccan stew

  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
  3. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren’t vegan.

vegan Moroccan stew in three bowls with lemon wedges

Customize this lentil Moroccan stew

  • Switch up your squash. Feel free to use sweet potato or acorn squash if you’d like! You can also use pre-cubed butternut squash for ease.
  • Add meat protein. If you’re not vegan or vegetarian feel free to add a meat like ground turkey or chicken to make it a little heartier.
  • Add your fav toppings. Add a delicious sweetness with a drizzle of coconut milk or a little tang with cool, creamy yogurt. Yum!

chickpea Moroccan stew in a bowl with a lemon wedge

How to store, freeze & reheat Moroccan stew

  • To store: store this healthy Moroccan stew in airtight containers in the refrigerator for up to 4-5 days.
  • To freeze: let the stew completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
  • To reheat: first let the stew thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.

Moroccan stew in a bowl with a lemon wedge

See how to make the Moroccan stew

What to serve with Moroccan stew

I hope you love this incredible Moroccan stew recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Butternut Squash, Chickpea & Lentil Moroccan Stew

4.81 from 62 votes
lentil Moroccan stew in a bowl with a lemon wedge
Course Dinner, Gluten Free, Healthy, Soup, Stew, Vegan, Vegetarian
Cuisine Moroccan
Keyword moroccan stew, vegan moroccan stew, vegetarian moroccan stew
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 4

Cozy vegan Moroccan stew simmered with spices, tender butternut squash and protein-packed chickpeas & lentils. This incredible, healthy Moroccan stew recipe makes a wonderful plant based dinner the whole family will love. Serve with naan for the perfect meal!

Ingredients

  • 1 tablespoon olive or coconut oil
  • 1 medium white or yellow onion, chopped
  • 6 cloves of garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 1/2 cups organic low sodium vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 cups cubed butternut squash (from about 2 pounds butternut squash)
  • 1 cup green lentils, rinsed well
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • fresh juice of 1/2 a lemon
  • 1/3 cup chopped cilantro
  • Optional: a few basil leaves, chopped

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. 
  3. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
  4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

Recipe Notes

Instead of butternut squash, you can use sweet potatoes or acorn squash.

I like to buy already-cut up butternut squash for ease; you can usually find it at Trader Joe's.

To freeze: let the stew completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.

To reheat: first let the stew thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.

Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 431kcal
Fat: 6g
Saturated fat: 3g
Carbohydrates: 78g
Fiber: 28g
Sugar: 11g
Protein: 27.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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