Moroccan Butternut Squash Stew with Chickpeas

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by Sil Pancho

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06.07.2024


This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. It’s a little bit savory, a little bit sweet, and a whole lot of delicious.

fall stew made with butternut squash

I’ve always been a sucker for butternut squash. I mean… what’s not to love? It’s a hearty veggie that makes a great base for all kinds of dishes, from casseroles to risottos and even desserts. 

And I’m especially fond of this new butternut squash stew recipe. It’s super simple and totally delicious – and easy to make in just 30 minutes. So perfect for a busy weeknight meal! 

This Moroccan Butternut Squash Stew is…

  • Richly spiced and full of flavor. 
  • Wonderfully nutritious! 
  • Total comfort food.
  • Simple to make in just 30 minutes.
fall stew made with butternut squash

Key Ingredients & Substitutions

Butternut Squash

The star of the show. Its sweet, nutty flavor is just perfect for a hearty stew. Can’t find it? Try substituting pumpkin or sweet potatoes instead.

Chickpeas

These add great texture and plenty of plant based protein. In a pinch, northern beans or lentils could also work well in this dish.

Canned Crushed Tomatoes

These form the base of the stew and give a nice tangy flavor. 

Spices

Don’t skip on the cumin, cinnamon, and coriander! However, if you’re out of one, try using allspice or a pinch of curry powder to bring in those warm flavors.

fall stew made with butternut squash

Helpful Tips

Let It Simmer

Don’t rush the cooking process. Allowing the stew to simmer gently will enable the flavors to meld beautifully and make sure your butternut squash is nice and tender.

Bite Sized Pieces

Be sure to cut your butternut squash into small, bite sized pieces to ensure they cook in the intended time. If you use larger pieces, you will need to simmer the stew longer to get them fork tender.

Taste as You Go

The spices in the recipe are a guideline. You can feel free to adjust the amount of spice to your personal taste! 

Storing Leftovers

Store in the refrigerator in a covered container for 3-5 days. You can also freeze the stew for up to 2 months. To reheat, allow it to thaw in the fridge and then reheat on the stovetop over gentle heat.

fall stew made with butternut squash

Variations to Try

Add Heat

If you like it hot, try adding a dash of harissa paste, slivered chili pepper, or extra red pepper flakes to turn up the heat.

Make it Creamy

Add a swirl of coconut milk for a creamier texture, and a bit less spice.

Boost the Greens

Spinach, kale, or swiss chard can be thrown in during the last few minutes of cooking for a helping of healthy greens.

Swap the Butternut Squash

You can also make this recipe using sweet potatoes, pumpkin, or acorn squash for a slight twist.

fall stew made with butternut squash

More Recipes to Try

If you love this butternut squash stew, be sure to check out these other delicious ideas: 

Recipe

fall stew made with butternut squash

Moroccan Butternut Squash Stew with Chickpeas

This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. Easy to make in just 30 minutes.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: main dish

Cuisine: Moroccan

Diet: Vegan, Vegetarian

Keyword: butternut squash stew, fall stew made with butternut squash, Moroccan-spiced stew with butternut squash, vegan stew, vegetarian stew

Servings: 6 servings

Calories: 234kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 cups veggie broth
  • 1 28 oz. can crushed tomatoes
  • 1 butternut squash diced
  • 1 20 oz. can chickpeas drained and rinsed
  • 1 bay leaf
  • Fresh parsley for garnish options;

Instructions

  • In a large pot over medium heat add the oil, onion and carrot and cook, stirring frequently, until the veggies start to soften.

  • Add the garlic, cinnamon, cumin, coriander, salt and red pepper flakes and cook, an additional 1-2 minutes.

  • Add the veggie broth, crushed tomatoes, butternut squash, chickpeas and bay leaf and bring to a boil.

  • Reduce heat and simmer, uncovered, for 25 minutes or until the squash is tender.

  • Serve with naan and a sprinkle of parsley if desired.

Nutrition

Calories: 234kcalCarbohydrates: 44gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1336mgPotassium: 1092mgFiber: 11gSugar: 12gVitamin A: 17277IUVitamin C: 42mgCalcium: 162mgIron: 4mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!



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