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Easy Moroccan Chickpea Stew

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cups cubed peeled butternut squash (1/2-inch cubes)
  • 1 large onion, chopped
  • 1 large sweet red pepper, chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • Chopped cilantro, optional

Directions

  • In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
  • Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Test Kitchen tips
  • Craving something heartier? Serve this dish over couscous.
  • Add color and an extra layer of flavor with a chopped cilantro garnish.
  • Nutrition Facts
    1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Mariya
      Nov 6, 2020

      I loved this recipe! So easy to prepare, fast, healthy and delicious. I added some hot pepper to it. Will be making it again. Could be one of my most favorite vegetarian recipes ever. Thank you!

    • Sophia
      Aug 31, 2020

      is there a chance i could use zuccini?

    • Fatsonso
      Mar 12, 2020

      Feels really healthy! I had frozen green zucchini slices that I added. Very tasty, but will add some hot sauce next time.

    • Peter
      Jul 19, 2019

      For those who need to watch their sodium intake, switching to "no salt added" on the tomatoes and the garbonzo beans will drop the sodium to 140 per serving.

    • HappyInFlorida
      Nov 18, 2018

      My husband and I like this recipe as written. We served it over farro and like using the cilantro for color and taste. I tried it once doubling the cumin but prefer it as written. My husband adds hot sauce to his portion. We will probably add more butternut squash next time.