Butternut Squash, Chickpea & Lentil Moroccan Stew

        

Rating: 4/5

Serving: 4-5

Preparation: 1 hr

Ingredients:

• 1 tsp olive oil
• 1 white onion, chopped
• 6 cloves of garlic, crushed
• 2 tsp cumin
• 1/2 tsp cinnamon 
• sea salt and freshly ground black pepper
• 1 can (15 oz) chick peas, rinsed and drained
• 1 can (28 oz) diced tomatoes 
• 3 cups organic vegetable broth
• 1 lb butternut squash, diced large (~ 4 cups)
• 1 cup green lentils, rinsed well
• juice of 1/2 a lemon
• few dashes of red pepper flakes
• 1/3 cup chopped cilatro
• A few basil leaves, chopped
• Couscous

For chicken, if you want to add meat: 

• 2 lb chicken breast (into 1 inch pieces)
• Pinch of cumin
• Pinch of paprika
• Pinch of cayenne 
• Pinch of salt and pepper

Directions:

1.    Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes soft.

2.    Brown chicken pieces with spices over high heat (~5 minutes). Remove from pan.

3.    Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. 

4.    Add chickpeas, tomatoes, broth, butternut squash, lentils, and chicken. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.

5.    Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary.

6.    Serve over couscous. 

My Review: 

This was a very hearty and filling dish. It reheats very well! 

Happy cooking and eating! :) 

Adapted from: https://www.ambitiouskitchen.com/2014/02/butternut-squash-chickpea-lentil-moroccan-stew/