Moroccan-Style Chickpea and Squash Stew
A warmly spiced, deeply savoury vegan stew that comes together in one pot. Perfect for meal-prep and even better the next day.
I make this in big batches through autumn and winter. The warm spice mix — cumin, coriander, cinnamon, ginger — is what makes it feel special.
It scales up beautifully for meal-prep, and lives happily alongside my Thai coconut chicken curry as another one-pot winner.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- 600g butternut squash, peeled and cubed
- 1 can (400g) chopped tomatoes
- 2 cans (400g each) chickpeas, drained
- 2 cups (480ml) vegetable stock
- 1 preserved lemon, chopped (or zest of 1 fresh lemon)
- Salt and pepper
- Big handful chopped coriander and mint
- Yogurt and flatbread to serve
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion 6 minutes until soft.
- Add the garlic, ginger and spices and stir 1 minute until fragrant.
- Add the squash, tomatoes, chickpeas, stock and preserved lemon. Bring to a simmer.
- Cover and cook 25–30 minutes until the squash is tender.
- Mash a few pieces of squash against the pot to thicken the sauce. Season, stir in the herbs, and serve with yogurt and flatbread.
Cooking tips
- Preserved lemon adds real depth — worth seeking out. Regular lemon zest works in a pinch.
- For extra body, blend a cup of the stew and stir it back in.
- Freezes for 3 months. Reheats better than almost anything else in this archive.
More like this
If you enjoyed this recipe, you'll find more of my favourite main dishes recipes in the archive, or browse the full collection.
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