A wholesome Moroccan-spiced Stew with butternut squash, chickpeas, and lentils! You’ll like this protein and fiber loaded meal!

  • -

A wholesome Moroccan-spiced Stew with butternut squash, chickpeas, and lentils! You’ll like this protein and fiber loaded meal!

Tags : 

Let me just start by saying that this winter has been among the worst type of I’ve ever experienced. Minnesota is an icicle and I’m about ready to pack my bags, abandon everything, and can get on a aircraft to anyplace with great margaritas and warm weather (Cali?).
Plenty of complaining though! It’s time for just a little soup for the spirit. The comforting great kind that warms your heart. I love those kinds, not?
Have you ever really tried Saffron? It is truly an incredible spice and a great addition to the stew. My boyfriend’s mom gave me a little box of it and I’m therefore content I finally determined how to place it to good use. I’ve noticed saffron at Trader Joe’s before and I’m sure most grocers carry it. Unfortunately, it really is a bit costly.
We should probs chat about why this lentil moroccan stew is so wonderful. Listed below are all the factors I could think of (besides amazing taste):
Butternut squash provides great way to obtain vitamin A: I love purchasing the cubed kind for simplicity. You can even use nice potatoes!
Low calorie and filling: You can find only 260 calorie consumption per portion and all the proteins and fiber help you to stay full.
Is it just me or may be the mix of chickpeas, lentils, and butternut squash within a tomato based broth just a little enchanting?
Not dare forget that fresh squeezed lemon juice either; it adds a distinctive twist to the stew that’s not overpowering. I also want to make use of both basil and cilantro, but either will work predicated on your taste preferences!
Stay warm, friends. xoxo.
Prep period:
15 mins
Cook period:
30 mins
Total time:
45 mins
Ingredients
1 white onion, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 can (15 oz) chickpeas, rinsed and drained
1 can (28 oz) diced tomatoes
3 cups organic veggie 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 cut cilantro
Instructions
Heat the oil inside a moderate pot over moderate heat. Here’s more information on stuffed zucchini boats with rice check out the webpage. Add the onion and garlic clove; cook a few momemts or until the onion becomes softened.
Following stir in cumin, cinnamon, and salt and pepper; make for a few more mins until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, lentils, and saffron. Bring to a boil, after that cover, reduce temperature and simmer for 15-20 mins or until butternut squash is certainly sensitive and lentils are fully cooked.
Mix in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like providing mine with spinach. Makes 6 portions – about 1 1/2 cups each.
Unless you have saffron, feel free to leave it out! The stew will still be delicious.
Rather than butternut squash, you can use sweet potatoes or acorn squash.
I love to buy already-cut up butternut squash for ease; you can generally think it is at Trader Joe’s.
Jalesa Daniels Jones
Making my very 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 will use some sofrito Id produced instead. I really like stews like theses…incredible flavors as well as simple ‘third globe’ substances…inexpensive for the low Income cook. As well,mine whole foods plant centered recipes are greatest for health.
Thanx so much for this formula, which I’m sure I’m bludgeoning, lol, seeing that I’m a lazy make as well as one to alternative inside a big way…


If you need us then send an e mail.