LovaCook
Main Dishes

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.

By LovaCook Editorial Team

Prep: 15 minCook: 40 minTotal: 55 minYield: 4 servingsDifficulty: Easy
Moroccan chickpea and squash stew with chunks of squash in spiced tomato broth topped with cilantro

This stew suits big batches through autumn and winter, with a warm spice mix — cumin, coriander, cinnamon, ginger — that gives it its character.

It scales up beautifully for meal-prep and sits happily alongside 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

  1. Heat the oil in a large pot over medium heat. Cook the onion 6 minutes until soft.
  2. Add the garlic, ginger and spices and stir 1 minute until fragrant.
  3. Add the squash, tomatoes, chickpeas, stock and preserved lemon. Bring to a simmer.
  4. Cover and cook 25–30 minutes until the squash is tender.
  5. 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.

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