Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash

Recipe Collection: Dinner

Hearty Moroccan Lentil and Chickpea Stew with Butternut Squash brings together the earthy flavors of lentils and chickpeas with the natural sweetness of butternut squash. This Moroccan-inspired stew is perfect for cozy dinners and is free from common allergens.

With a rich blend of spices, it’s versatile enough to serve as a main course or a side dish. Perfect for meal prep, you can easily select this recipe from the easyChef Pro App, which offers personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious stew today!

Overview

This Aromatic Moroccan Lentil and Chickpea Stew is a hearty and flavorful dish that combines the earthy richness of lentils and chickpeas with the sweetness of butternut squash. Infused with a blend of 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 fresh thyme leaves, minced
• 1 Tablespoon garlic, minced
• 1 Teaspoon crushed hot chile flakes
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground cumin
• 1 Teaspoon ground coriander
• 1 Cup yellow onion, minced
• 1 Cup celery, minced
• 1 Cup zucchini, minced
• 1 Whole red bell pepper, minced
• 1 Whole yellow bell pepper, minced
• 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 Cup plain yogurt (Optional)
• 2 Tablespoons fresh mint, minced (Optional)
• 0.25 Teaspoon cayenne pepper, ground (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 chili flakes, cinnamon, cumin, and coriander, cooking until fragrant. Stir in the 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 minced 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 rich and aromatic flavors of this Moroccan-inspired dish.

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