Moroccan Holiday Squash and Chickpea Stew
Number of servings : 8 Prep time: 45 min Cooking time: Type of meal : | Side Dishes | Side Dishes
Number of servings : 8
Prep time: 45 min
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 tbsp (15 mL) olive oil
1 large onion, chopped
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper, or to taste
3 cups (750 mL) water or sodium-reduced vegetable broth
1 small butternut squash (1 1/2 lb/750 g), peeled, seeded and cut into 1-inch (2.5-cm) pieces
2 large potatoes (1 lb/500 g), peeled and cut into 1-inch (2.5-cm) pieces
4 medium carrots (1 lb/500 g), peeled and thinly sliced into rounds
3 plum tomatoes, chopped
1 can (19 oz/540 mL) chickpeas, rinsed and drained
2 small zucchini (10 oz/300 g), cut into 1-inch (2.5-cm) pieces
2 tsp (10 mL) lemon juice
2 tbsp (25 mL) chopped fresh cilantro or parsley
- In Dutch oven, heat oil over medium heat; fry onion, stirring often, until softened, about 5 minutes. Add cinnamon, cumin, coriander, allspice, salt and cayenne pepper; cook 1 minute longer.
- Stir in water or broth, squash, potatoes, carrots, tomatoes and chickpeas. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes and squash are almost tender.
- Add zucchini; return to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for about 10 minutes or until all vegetables are tender.
- Stir in lemon juice and sprinkle with cilantro or parsley.
Photo: Tango Photographie