Moroccan Butternut Squash Stew
- 1 onion, diced
- 2 tablespoons fresh ginger, chopped
- 5 cloves garlic, chopped
- 1.5 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (omit and increase cumin to taste if you do not like heat)
- salt and pepper, to taste
- 1 cup low/no-sodium vegetable stock (or water)
- 4 cups diced butternut squash (yield of about one 2 lb. squash)
- 2.5 cups (2 15 oz. cans) cooked chickpeas, drained and rinsed
- 2 cups packed spinach, roughly chopped
- juice of one lime (about 2 tablespoons)
- 3 tablespoons chopped fresh cilantro, plus more for garnish (optional)
- Cooked whole grain brown rice or quinoa, to serve (optional)
- If serving over rice or quinoa, begin cooking that first and according to package directions.
- In a large pot, saute onion and ginger over medium heat until softened. The onion will naturally release its own juices, but if you notice it sticking to the pan, just add a few splashes of water as needed (cooking oil is not necessary).
- Add garlic and saute until fragrant (about one minute).
- Add stock, spices, and squash. Bring to a boil, turn heat down to low, cover, and simmer until squash is fork-tender (about 15 minutes).
- Add chickpeas and spinach, turn heat up to medium, and cover. Cook just long enough to wilt the spinach and heat the chickpeas through.
- Stir in the lime juice and cilantro.
- Serve over rice or quinoa, if desired.
Tip: To cube the squash, simply chop of the ends, cut in half lengthwise, peel with a vegetable peeler, scoop out the seeds with a spoon, then cube. We are making a recipe with the seeds next week, so be sure to clean and save them! You can easily remove the fleshy parts from the seeds by placing them in a bowl of water and separating them with your hands.