Butternut Squash, Carrot and Turnip Moroccan Stew
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, approx. 1 squash)
1/2 cup carrots (approx. a handful smallish carrots), chopped
2-3 turnips, chopped in half moons
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 (optional)
a few handful of chopped kale, to add at the last minute (optional)
Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, carrots, turnips, lentils, and saffron. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.
Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and chopped kale. You can also add chopped basil if you want.
Pairs Well With
FEATURING: Onion, garlic, butternut squash, carrots, turnips, and cilantro. Kale is optional.
An easy and lovely moroccan-spiced vegetarian stew made with chickpeas, butternut squash, and lentils! You can eat it with semolina (not gluten-free), quinoa or rice... or serve as is.