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!
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.