This incredible, healthy Moroccan stew recipe makes a wonderful plant based dinner the whole family will love. Serve with naan for the perfect meal!Butternut Squash, Chickpea & Lentil Moroccan Stew

Ingredients:

  • 1 tablespoon olive or coconut oil
  • 1 medium white or yellow onion, chopped
  • 6 cloves of garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 1/2 cups organic low sodium vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 cups cubed butternut squash (from about 2 pounds butternut squash)
  • 1 cup green lentils, rinsed well
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • fresh juice of 1/2 a lemon
  • 1/3 cup chopped cilantro
  • Optional: a few basil leaves, chopped

Instructions:

  • Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  • Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
  • Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
  • Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren’t vegan. Makes 4 servings – about 2 cups each.

more instructions please visit: https://www.ambitiouskitchen.com/butternut-squash-chickpea-lentil-moroccan-stew/