Moroccan-Style Squash Stew Recipe

Name: Moroccan-Style Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound winter squashpeeled, seeded and diced; 3 tablespoons vegetable oil; 2 teaspoons cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon sweet paprika; 3 medium onions, finely chopped; 3 garlic cloves, minced; 2 cups vegetable or chicken broth; One 14-ounce can Italian peeled tomatoes, drained and chopped; 1 carrot, finely chopped; 1 parsnip, finely chopped; 1/4 teaspoon cayenne pepper; 1/4 teaspoon cinnamon; Kosher salt; 1/2 cup canned chickpeas, drained; 1/4 cup coarsely chopped cilantro; 1 tablespoon fresh lemon juice

Servings: persons

One 1 1/2-pound winter squashpeeled, seeded and diced
3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
3 medium onions, finely chopped
3 garlic cloves, minced
2 cups vegetable or chicken broth
One 14-ounce can Italian peeled tomatoes, drained and chopped
1 carrot, finely chopped
1 parsnip, finely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Kosher salt
1/2 cup canned chickpeas, drained
1/4 cup coarsely chopped cilantro
1 tablespoon fresh lemon juice

1
Preheat the oven to 350.
2
On a large baking sheet, toss the squash with 2 tablespoons of the oil and roast for 15 minutes.
3
In a large saucepan, toast the cumin, coriander and paprika over moderate heat, stirring, for 2 minutes.
4
Transfer to a small bowl to cool.
5
Heat the remaining 1 tablespoon of oil in the pan.
6
Add the onions and garlic and cook over moderate heat for 10 minutes.
7
Add the squash, broth, tomatoes, carrot, parsnip, cayenne, cinnamon and toasted spices.
8
Season with salt and bring to a boil.
9
Cover and simmer over low heat for 10 minutes.
10
Uncover, add the chickpeas and simmer for 10 minutes.
11
Stir in the cilantro and lemon juice and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 1 1/2-pound winter squashpeeled, seeded and diced, 3 tablespoons vegetable oil, 2 teaspoons cumin seeds, 1 teaspoon ground coriander, and more.

Yes, Moroccan-Style Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Style Squash Stew

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