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Moroccan vegetable stew with butternut squash and chickpeas-feature-plated with cous cous and lemon

Moroccan vegetable stew with butternut squash and chickpeas

Moroccan vegetable stew with butternut squash and chickpeas, a wonderful dish of color and flavor, from the tender delectable squash to those chickpeas with that nice bit of nutty, add in some kale and we have a hearty, exotic, healthy meal. Furthermore, the array of spices will definitely tantalize your taste buds!

  • Total Time: 1 hour
  • Yield: serves 6 people 1x


  • 2 tablespoons evo oil
  • 1 onion, sliced
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic
  • 1/2 tsp each cinnamon, cumin, coriander, ginger powder, paprika, curry, chili flakes
  • salt
  • 1 small butternut squash, about 4 cups, chopped
  • 2 cups carrots, cut into rounds
  • 1 cup chopped tomatoes
  • 2 cups vegetable broth
  • a handful of raisins
  • 1 bundle of kale
  • 1 can chickpeas
  • 1/2 lemon

To serve:

  • cous cous, or naan bread, or rice
  • lemon wedges
  • chopped parsley
  • plain yogurt 


  1. In a large Dutch oven, add the oil, garlic, ginger, and slivered onions and sauté for about 10 minutes on medium-low. Don't worry if the onions char a bit, this will add flavor to the mix.
  2. Add the mixed spices, salt, and mix everything well, forming a paste.
  3. Then, throw in the carrots and butternut squash and infuse with the oil. Coat them with that lovely spice paste, let that simmer a few minutes.
  4. Toss in the tomatoes, stir, season with salt and pepper, then pour in the broth. With the wooden spoon scrape the bottom of the pot loosening any of that caramelized spice paste into the broth. Finally add the raisins. Give it another good stir and taste for seasoning. Let that simmer on low to medium heat for about 10 minutes. 
  5. Now tear up the kale and add it to the stew, and stir. Simmer for another 10 minutes then toss in the chickpeas. Stir again and cover. Turn heat to low and cook for another 10 minutes. If the stew seems too runny, just partially cover, this will help some of the broth to dissipate.
  6. While the stew is simmering it is a good time to cook up some rice, or warm up some naan. We used whole grain cous cous.
  7. Take cover off, turn off heat and squeeze some lemon juice over the top and serve.


  1. Spoon stew into bowls,  garnish with a drizzle of plain yogurt and a sprinkle of fresh parsley, add a wedge of lemon.


Moroccan vegetable stew is even more tasty the next day. It can also be frozen for several weeks. Freeze in containers and thaw overnight in the fridge. 

You can use swiss chard or spinach instead of kale.

The recipe did call for cayenne, but we substituted chili flakes instead. If you want you can use the cayenne.

You can serve it with cous cous like we did, or rice, or naan bread.

This stew can be done in a slow cooker also.

  • Author: Loreto and Nicoletta SugarLoveSpices
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: main
  • Method: stovetop
  • Cuisine: Moroccan

Keywords: Moroccan food, butternut squash, vegetable stew, chickpeas, curry, turmeric, ginger, garlic, ethnic cuisine,

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