Butternut Squash, Chickpea & Lentil Moroccan Stew

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and easier to prepare.

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: pumpkin

Pumpkin is often less expensive and can provide a similar texture.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Homemade broth can be made with scraps, saving money.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.

Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.

Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.

Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary