Name: Moroccan Chickpea, Squash & Cavolo Nero Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 onion, diced; 3 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 1 butternut squash, peeled, seeded, and cubed; 1 bunch of cavolo nero, stems removed and leaves chopped; 2 cans of chickpeas, drained and rinsed; 1 can of diced tomatoes; 3 cups vegetable broth; Salt and pepper, to taste; Fresh cilantro, for garnish; Lemon wedges, for serving

Moroccan Chickpea, Squash & Cavolo Nero Stew Recipe

Tiffani Milano Modified: August 29, 2024

Photos of Moroccan Chickpea, Squash & Cavolo Nero Stew Recipe

How To Make Moroccan Chickpea, Squash & Cavolo Nero Stew

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1 butternut squash, peeled, seeded, and cubed
1 bunch of cavolo nero, stems removed and leaves chopped
2 cans of chickpeas, drained and rinsed
1 can of diced tomatoes
3 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Lemon wedges, for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
Add the ground cumin, ground coriander, ground turmeric, and ground cinnamon to the pot. Stir well to coat the onions and garlic in the spices.
Add the cubed butternut squash, chopped cavolo nero, chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
Bring the stew to a boil, then reduce the heat and simmer for about 30 minutes, or until the squash is tender.
Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice. Enjoy!