BUTTERNUT SQUASH CHICKPEA AND LENTIL MOROCCAN STEW

Boy is this delicious!! I read the comments posted about this recipe and many people said that the lentils didn’t cook in 20 minutes. I decided to soak the lentils as I was chopping the squash, onion, garlic and cilantro and that did the trick! This is warm, comfort food packed with nutrition! A good thing for us to be eating now!! 

ingredientsmoroccanstew-4-725x725

1 tbsp olive or coconut oil

1 white or yellow onion, chopped

6 cloves garlic, finely chopped

½ tsp salt

½ t black pepper, freshly ground

1 tsp cinnamon

1 tsp turmeric, ground

2 tsp cumin

¼ tsp cayenne pepper

1, (28 ounce) can whole or diced tomatoes

2½ cups vegetable or chicken broth, organic low sodium

4 cups Butternut squash, chopped into cubes (*see note below)

1, (15 ounce) can chickpeas, drained and rinsed

1 cup green or red lentils, rinsed

½ lemon, fresh juice of

1/3 cup cilantro, finely chopped

directions

Heat olive oil in large saucepan. Add onion and garlic. Sauté for about 5 minutes or until the onion becomes translucent. Add cinnamon, turmeric, cumin and cayenne pepper to the onion mixture and stir to combine.

Stir in  tomatoes, broth, salt, pepper, and chopped butternut squash. Then add lentils and chickpeas. Bring to a boil. Lower heat to simmer, cover and cook for 20-25 minutes until the lentils and squash are soft. Add lemon and stir. Garish with cilantro and serve.

*NOTE: If you don’t have any butternut squash you can add sweet potato or any potato of your choice!

(adapted from a recipe found on https://www.ambitiouskitchen.com/)

 

 

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