Moroccan Spiced Squash and Chickpea Stew
A warming and flavorful stew that combines tender squash, sweet carrots, hearty chickpeas, and nutty bulgur in a fragrant Moroccan-inspired spice blend. This comforting dish is perfect for chilly nights and will satisfy your cravings for a hearty plant-based meal full of protein, fiber, and vibrant flavors.
ingredients
- 1 butternut squash, peeled, seeded, and cut into cubes
- 3 large carrots, peeled and sliced
- 1 cup cooked chickpeas
- 1 cup bulgur
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon Moroccan spice blend (cumin, coriander, paprika, cinnamon, turmeric)
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened.
- 2.
Add the garlic and Moroccan spice blend, stirring for a minute to release the flavors.
- 3.
Add the butternut squash, carrots, cooked chickpeas, bulgur, diced tomatoes (with their juices), and vegetable broth.
- 4.
Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash and carrots are tender.
- 5.
Serve hot, garnished with fresh cilantro or parsley.
