Recipe: Butternut Squash, Chickpea & Lentil Moroccan Stew

recipe: Soups and Stews


My squash-obsessed self instantly gravitated to this delicious stew! The butternut squash is loaded with vitamin A while the chickpeas and lentils pack 14 grams of proteins and over 16 grams of fiber into just one bowl. Plus, I love that the stew is vegan (and gluten-free!), so my daughter can enjoy its goodness as well!



  • 1 teaspoon olive or coconut oil
  • 1 white onion, chopped
  • 6 cloves of garlic, crushed
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • sea salt and freshly ground black pepper, to taste
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (28 oz) diced tomatoes
  • 3 cups organic vegetable broth
  • 1 pound butternut squash, diced large (about 4 cups)
  • 1 cup green lentils, rinsed well
  • 1/8 teaspoon saffron
  • juice of 1/2 a lemon
  • few dashes of red pepper flakes, if desired
  • 1/3 cup chopped cilantro
  • a few basil leaves, chopped

From the kitchen of: Ambitious Kitchen

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