Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash

Recipe Collection: Dinner

Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash is a vegetarian dish bursting with rich flavors and textures. This Moroccan-inspired stew combines earthy lentils and chickpeas with sweet butternut squash, all enhanced by aromatic spices. Perfect for cozy dinners, it’s a nutritious option for anyone seeking a hearty meal without allergens.

This versatile stew is ideal for serving over rice, alongside crusty bread, or as a standalone dish. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists for effortless meal planning. Select this recipe today and enjoy a step-by-step guide to creating a delicious meal!

Overview

This Aromatic Moroccan Lentil and Chickpea Stew is a hearty and flavorful dish that combines the earthiness of lentils and chickpeas with the sweetness of butternut squash. Infused with a blend of warm spices, this stew is perfect for a cozy meal. Garnish with yogurt, fresh mint, and a hint of cayenne for an extra layer of flavor.

Diet Type

Vegetarian

Allergies

None

Cuisine

Moroccan

Serving Size: 8

Cooking Time: 75 minutes

Ingredients

• 1 Cup French green lentils
• 3 Whole bay leaves
• 2 Whole garlic cloves
• 3 Tablespoons (tbsp) olive oil, divided
• 1 Teaspoon (tsp) fresh thyme leaves, minced
• 1 Tablespoon (tbsp) garlic, minced
• 1 Teaspoon (tsp) crushed hot chile flakes
• 1 Teaspoon (tsp) ground cinnamon
• 1 Teaspoon (tsp) ground cumin
• 1 Teaspoon (tsp) ground coriander
• 1 Cup yellow onion, minced
• 1 Cup celery, sliced
• 1 Cup zucchini, sliced
• 1 Whole red bell pepper, diced
• 1 Whole yellow bell pepper, diced
• 1 Whole butternut squash, peeled
• 8 Ounces (oz) can crushed tomatoes
• 15 Ounces (oz) can chickpeas, drained
• 4 Cups vegetable stock
• 1 Cup fresh flat-leaf parsley, minced
• 0.5 Cups plain yogurt, optional
• 2 Tablespoons (tbsp) fresh mint, torn (Optional)
• 0.25 Teaspoon (tsp) cayenne pepper, optional

Steps

1. Fill a large pot with water and bring to a boil over high heat. Add the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer until lentils are cooked but still firm, about 10 minutes. Drain well. Toss lentils with 1 tablespoon olive oil, thyme, and 1 tablespoon minced garlic. Remove bay leaves and whole garlic cloves; set aside.
2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add chile flakes, cinnamon, cumin, and coriander, cooking until fragrant. Stir in the remaining minced garlic, onion, celery, zucchini, red and yellow peppers, and butternut squash. Cook for 3-4 minutes until vegetables begin to soften.
3. Add the cooked lentils, crushed tomatoes, chickpeas, and vegetable stock to the pot. Increase heat to medium-high until the stew begins to boil, then reduce heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until the squash is tender.
4. Stir in the chopped parsley. Serve the stew in bowls, garnished with a dollop of yogurt, a sprinkle of fresh mint, and a pinch of cayenne pepper, if desired. Enjoy the aromatic flavors of this Moroccan-inspired dish!

Enjoy your homemade Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash!