Butternut Squash, Chickpea & Lentil Moroccan Stew

Something From the Ovens


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.



  • 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



  1. Heat the oil…

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