Recipe: Butternut Squash, Chickpea & Lentil Moroccan Stew
PHOTO CREDIT: AmbitiousKitchen.com
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!
Ingredients
- 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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(21 votes, average: 3.29 out of 5)
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