Name: Moroccan Squash, Chickpea, and Spinach Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 (3/4 inch thick) slice fresh ginger, peeled and grated; 2 teaspoons ground sweet paprika; 2 teaspoons ground cinnamon; 1 teaspoon ground turmeric; 0.5 teaspoon ground black pepper; 0.25 teaspoon red pepper flakes; 1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes; 1 (15 ounce) can chickpeas, drained and rinsed; 1 (14.5 ounce) can chopped tomatoes; 2 cups vegetable stock; 0.75 cup sultana raisins; 3 teaspoons honey; 1 (8 ounce) package fresh spinach; 0.5 cup flaked almonds; 1 tablespoon chopped fresh cilantro

Moroccan Squash, Chickpea, and Spinach Stew

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A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Recipe by ButtercupBento

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 (3/4 inch thick) slice fresh ginger, peeled and grated
2 teaspoons ground sweet paprika
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can chopped tomatoes
2 cups vegetable stock
¾ cup sultana raisins
3 teaspoons honey
1 (8 ounce) package fresh spinach
½ cup flaked almonds
1 tablespoon chopped fresh cilantro

Directions

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Nutrition Facts (per serving)

339	Calories
12g	Fat
55g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 339
% Daily Value *
Total Fat 12g	16%
Saturated Fat 1g	6%
Sodium 554mg	24%
Total Carbohydrate 55g	20%
Dietary Fiber 11g	39%
Total Sugars 27g
Protein 10g
Vitamin C 32mg	159%
Calcium 185mg	14%
Iron 5mg	30%
Potassium 1090mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.