Another borrowed recipe from Dinner with Julie

Moroccan Carrot, Squash and Chickpea Stew

1 onion, chopped

2-6 cloves of garlic, finely minced

1 T. grated fresh ginger

2 t. paprika

1/2 t. EACH salt, freshly ground pepper, ground cumin AND turmeric

1/4 t. dried chili flakes

1, 28 oz/796 mL can diced tomatoes, undrained

2 T. lemon juice

2 c. peeled and cubed butternut squash (1 small squash)

3-4 carrots, cleaned and cut into similar sized, bite-size pieces

1, 19 oz/540 mL can chick peas, drained and rinsed

In a large skillet or saucepan, saute the onion in a bit of oil for about 5 minutes, and then add the garlic and ginger and cook for another minute or so.  Add the 6 spices and stir well to combine.

Add the tomatoes and then 1/2 (tomato) can of water, the lemon juice, squash, carrots and chickpeas.  Bring to a boil and then cover and simmer for about 30 minutes until the vegetables are tender.

Check for seasonings – at this point you can cool it completely and refrigerate for a day or 2 – Julie also recommends adding about 1/3 cup of golden raisins but I didn’t have any.  Either way, serve hot over couscous, rice or quinoa with a spoonful of plain yogurt over top.  It’s also suggested to garnish with fresh cilantro or toasted almonds.

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