Butternut Squash, Chickpea & Lentil Moroccan Stew1

Let me simply start by saying that this winter continues to be among the worst I’ve ever experienced. Minnesota can be an icicle and I’m about ready to pack my luggage, abandon everything, and get on a plane to anyplace with good margaritas and the sunshine (Cali?).
Enough complaining though! It’s period for just a little soup for the soul. The comforting great kind that warms your heart. I love those kinds, don’t you?
Have you ever tried Saffron? It really is truly an incredible spice and an excellent addition to the stew. My boyfriend’s mom gave me a small box from it and I’m so content I finally determined how to put it to great use. I have noticed saffron at Trader Joe’s before and I’m sure most grocers carry it. Unfortunately, it really is a bit expensive.
We ought to probs discuss why this lentil moroccan stew is indeed wonderful. Listed below are all the reasons I could think about (besides amazing taste):
Butternut squash provides great source of vitamin A: I like purchasing the cubed kind for convenience. You can even use sugary potatoes!
Low calorie and filling up: There are only 260 calories per serving and all the proteins and fiber enable you to stay full.
Is it just me or may be the mix of chickpeas, lentils, and butternut squash inside a tomato based broth a little charming?
Not dare forget that fresh squeezed lemon juice either; it adds a distinctive twist to the stew that’s not overpowering. I also love to use both basil and cilantro, but either will work predicated on your taste choices!
Stay warm, friends. xoxo.
Prep period:
15 mins
Cook period:
30 mins
Total period:
45 mins
1 white onion, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 may (15 oz) chickpeas, rinsed and drained
1 can (28 oz) diced tomatoes
3 cups organic vegetable broth
1 pound butternut squash, diced large (about 4 cups)
1 cup green lentils, rinsed well
1/8 teaspoon saffron
few dashes of crimson pepper flakes, if desired
1/3 cup chopped cilantro
Heat the oil in a moderate pot over medium heat. Add the onion and garlic clove; cook a few momemts or before onion turns into softened.
Following stir in cumin, cinnamon, and salt and pepper; make for a few more moments until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, lentils, and saffron. Bring to a boil, then cover, reduce temperature and simmer for 15-20 a few minutes or until butternut squash is tender and lentils are completely cooked.
Mix in lemon, red pepper flakes, cilantro, and basil. Flavor and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like portion mine with spinach. Makes 6 servings – about 1 1/2 mugs each.
Unless you have saffron, experience free to keep it out! The stew it’s still delicious.
Rather than butternut squash, you should use fairly sweet potatoes or acorn squash.
I like to buy already-cut up butternut squash for convenience; you can usually think it is at Investor Joe’s.
Jalesa Daniels Jones
Making my own version…only a hint of cumin( I dislike heavily cumin flavored food) but utilizing the cinnamon and lemon. I don’t possess cilantro but use some sofrito Id made instead. I love stews like theses…spectacular flavors in addition to simple ‘third world’ substances…inexpensive for the reduced Income cook. As well,mine whole foods plant structured recipes are greatest for health.
Thanx a lot for this recipe, which I’m sure I’m bludgeoning, lol, while I’m a lazy cook as well as one to replacement within a big way…