Best 2 Squash And Chickpea Moroccan Stew Recipes

Embark on a culinary journey to Morocco with this tantalizing Squash and Chickpea Moroccan Stew. This hearty and flavorful dish combines the goodness of butternut squash, chickpeas, aromatic spices, and a rich tomato-based broth. It's a perfect blend of sweet, savory, and mildly spicy flavors that will warm your soul on a chilly day. The stew is packed with nutritious vegetables, making it a wholesome and satisfying meal.

This recipe also includes two additional enticing dishes: a refreshing Cucumber and Tomato Salad with a zesty lemon-mint dressing, and a delectable Chickpea Flour Flatbread that adds a crispy and flavorful touch to your Moroccan feast. These accompaniments perfectly complement the main stew, creating a delightful spread that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SQUASH AND CHICKPEA MOROCCAN STEW

Squash and Chickpea Moroccan Stew image

Provided by Aida Mollenkamp

Categories main-dish

Time 32m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives (recommend: Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Steps:

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

SQUASH AND CHICKPEA MOROCCAN STEW

Squash and Chickpea Moroccan Stew image

I have not had a chance to try this yet. From Ask Aida's "Light & Healthy" episode. You can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)

Provided by Melissa and her Pan

Categories Beans

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium garlic cloves, thinly sliced
2 teaspoons ground cumin
1 (3 inch) cinnamon sticks
salt & freshly ground black pepper
1 lb butternut squash, large dice
3/4 lb red potatoes, large dice
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups cooked chickpeas, drained
1 (14 ounce) can diced tomatoes, with juices
1 pinch saffron thread (optional)
1/2 preserved lemon, finely chopped
1 cup green olives in brine (recommend ( Cerignola)
steamed couscous, for serving
fresh cilantro leaves, roughly chopped, for garnish
toasted slivered almonds, for garnish
plain yogurt, for garnish

Steps:

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Tips:

- Use a variety of vegetables for a more flavorful stew. - Don't be afraid to add some heat with spices like cumin, ginger, and cayenne pepper. - If you want a thicker stew, add some pureed vegetables or a cornstarch slurry. - Serve the stew with rice, couscous, or naan bread. - For a vegan version, omit the chicken or beef and use vegetable broth instead.

Conclusion:

Squash and chickpea Moroccan stew is a delicious and healthy meal that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting dish to try, give this stew a try. You won't be disappointed!

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