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Per serving
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- 1
Prep the vegetables
Peel the butternut squash and cut it into 1/2-inch cubes (you want about 4 cups). Chop the onions and the red bell peppers into roughly even, bite-size pieces. Drain and rinse the chickpeas. Keep the diced tomatoes in their juice — you'll use the whole can.
- 2
Saute the vegetables and bloom the spices
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the squash, onions, and bell peppers. Cook, stirring often, for about 6 to 7 minutes, until the onions turn translucent and the peppers are crisp-tender. Stir in the cinnamon, black pepper, ginger, cumin, and salt and cook for another 30 seconds, just long enough to wake up the spices.
- 3
Add chickpeas, tomatoes, and water
Add the drained chickpeas, the diced tomatoes with all their juice, and the water. Stir to combine and scrape up anything stuck to the bottom of the pot.
- 4
Simmer until tender
Bring the stew to a boil, then reduce the heat to a steady simmer. Cover and cook for 10 to 12 minutes, until the squash is fork-tender. Taste and adjust the salt — squash and chickpeas both like a little more than you think.
- 5
Serve and store
Serve hot, topped with chopped fresh cilantro. Let any leftovers cool completely before transferring to airtight containers — that one step is the difference between great fridge stew and sad watery stew.
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Big-Batch Moroccan Chickpea Stew with Butternut Squash
Created by: SundayPrepCo
Ingredients
- 2 tbsp olive oil
- 4 cup butternut squash
- 2 yellow onions
- 2 red bell peppers
- 2 tsp ground cinnamon
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 30 oz chickpeas
- 29 oz diced tomatoes
- 2 cup water
- fresh cilantro, for serving
Instructions
- Prep the vegetablesPeel the butternut squash and cut it into 1/2-inch cubes (you want about 4 cups). Chop the onions and the red bell peppers into roughly even, bite-size pieces. Drain and rinse the chickpeas. Keep the diced tomatoes in their juice — you'll use the whole can.
- Saute the vegetables and bloom the spicesHeat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the squash, onions, and bell peppers. Cook, stirring often, for about 6 to 7 minutes, until the onions turn translucent and the peppers are crisp-tender. Stir in the cinnamon, black pepper, ginger, cumin, and salt and cook for another 30 seconds, just long enough to wake up the spices.
- Add chickpeas, tomatoes, and waterAdd the drained chickpeas, the diced tomatoes with all their juice, and the water. Stir to combine and scrape up anything stuck to the bottom of the pot.
- Simmer until tenderBring the stew to a boil, then reduce the heat to a steady simmer. Cover and cook for 10 to 12 minutes, until the squash is fork-tender. Taste and adjust the salt — squash and chickpeas both like a little more than you think.
- Serve and storeServe hot, topped with chopped fresh cilantro. Let any leftovers cool completely before transferring to airtight containers — that one step is the difference between great fridge stew and sad watery stew.