Moroccan-spiced butternut squash, chickpea and lentil stew

Photo: Ambitious Kitchen

Cumin, cinnamon and turmeric in a tomato broth, with lentils and chickpeas so it eats like a stew, not a soup. Lemon and cilantro at the end.

From Monique Volz at Ambitious Kitchen · @ambitiouskitchen

Pantry cooking at its best: a can of tomatoes, a can of chickpeas, a cup of lentils and one squash, warm-spiced and done in under an hour.

You need

• 1 tbsp olive or coconut oil
• 1 medium white or yellow onion, chopped
• 6 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• ¼ tsp cayenne pepper
• 1 can (28 oz) crushed tomatoes
• 2½ cups low-sodium vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 4 cups cubed butternut squash (from about a 2 lb squash)
• 1 cup green lentils, rinsed well
• ½ tsp salt and black pepper to taste
• Juice of ½ lemon
• ⅓ cup chopped cilantro (a few chopped basil leaves too, if you have them)

How to make it

1. Heat the oil in a large pot over medium heat. Add the onion and cook 4 to 5 minutes, stirring, until soft. Add the garlic and cook 30 seconds, until fragrant.
2. Add the cumin, cinnamon, turmeric and cayenne and stir for 30 seconds so the spices toast in the oil.
3. Add the crushed tomatoes, broth, chickpeas, squash, lentils, salt and pepper. Stir well and bring to a boil.
4. Turn down to a simmer, cover and cook for 25 to 30 minutes, stirring now and then, until the lentils are soft and the squash is fork-tender. If it gets too thick, add broth or water a splash at a time.
5. Stir in the lemon juice and taste for salt. Serve in bowls topped with cilantro (and basil).

Written in our own words from Monique Volz's recipe, with their quantities. The original: Moroccan-spiced butternut squash, chickpea and lentil stew, Ambitious Kitchen.

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