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Dinner recipe · from the recipe book

Moroccan Chickpea and Butternut Squash Stew

A warmly spiced, gently sweet stew of tender squash, creamy chickpeas and jammy dates in a cumin-cinnamon tomato broth, finished with lemon and fresh herbs.

Moroccan Chickpea and Butternut Squash Stew

Ingredients

  • 2 tbsp27 gOlive oil
  • 2 medium220 gYellow oniondiced
  • 3 medium180 gCarrotssliced into coins
  • 5 cloves15 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp3 gGround turmeric
  • 1½ tsp4 gGround cinnamon
  • 2 tbsp32 gTomato paste
  • 5 cups cubed700 gButternut squash, peeledcut into 3/4-inch cubes
  • 3 cans, drained762 gChickpeas, canned, drained and rinsed
  • 14 oz400 gDiced tomatoes, canned
  • 3 cups720 gWater
  • 4 dates96 gMedjool dates, pittedchopped
  • 5¾ cups chopped120 gKalestems removed, chopped
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ¼ cup whole36 gAlmondstoasted and roughly chopped

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring, until the onion is soft and golden, about 8 minutes.
  2. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  3. Add the cumin, coriander, paprika, turmeric and cinnamon and stir for 30 seconds, then stir in the tomato paste and cook 1 minute more.
  4. Add the butternut, chickpeas, canned tomatoes, water, dates, salt and black pepper. Bring to a boil, then lower the heat, cover and simmer for 25 minutes, until the squash is tender.
  5. Uncover, stir in the kale and simmer 5 minutes more, until wilted and the stew has thickened slightly; mash a few pieces of squash against the pot to thicken it further if you like.
  6. Stir in the lemon juice and season with more pepper to taste. Serve topped with the cilantro and toasted almonds.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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