A healthy Moroccan-spiced Stew with butternut squash, chickpeas, and lentils! You’ll love this protein and fiber packed meal!
I adapted this from a recipe from the Ambitious Kitchen blog. I added chicken to this but it could be completely vegetarian. You can also use sweet potatoes instead of butternut squash.
Ingredients:
- 1 teaspoon olive or coconut oil
- 2 sweet onions, sliced thin
- 2 teaspoons cumin
- 1 teaspoon roasted or regular cinnamon
- sea salt and freshly ground black pepper, to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (28 oz) fire-roasted, diced tomatoes
- 4 cups organic vegetable broth
- 1 pound butternut squash, diced large (about 4 cups)
- 1/2 cup dried apricots, cut into quarters
- 5 boneless, skinless chicken thighs (optional
- 1 cup green lentils, rinsed well
- 1/8 teaspoon saffron
- 1/2 cup cashews, if desired
- 1 Tbs of lemon juice
- few dashes of red pepper flakes, if desired
- Couscous
Directions:
- Heat the oil…
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