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lentil Moroccan stew in a bowl with a lemon wedge

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!

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
Servings 4 servings
Calories 431 kcal
Author Monique Volz of AmbitiousKitchen.com

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 Facts
Butternut Squash, Chickpea & Lentil Moroccan Stew
Amount Per Serving (1 serving (based on 4))
Calories 431 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Carbohydrates 78g26%
Fiber 28g117%
Sugar 11g12%
Protein 27.4g55%
* Percent Daily Values are based on a 2000 calorie diet.