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Moroccan Butternut Squash Stew

Ingredients
  

  • 4 cups low sodium vegetable broth
  • 3 cups chopped butternut squash cut into bite size pieces
  • 1 15 oz can diced tomatoes look for no salt added if possible
  • 1/2 cup chopped onion
  • 4 garlic cloves chopped
  • 1 5 oz package fresh spinach
  • 1 15 oz chickpeas rinsed and drained
  • 1 cup cooked brown rice could sub another grain like quinoa
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1/4 tsp cayenne pepper adjust according to your liking for heat
  • 1 handful fresh parsley chopped
  • Lime juice optional

Instructions
 

  • In a large pot combine all ingredients except chickpeas, rice, spinach, parsley & lime juice.
  • Simmer about 20 minutes until squash is tender.
  • Add in torn spinach leaves, chickpeas, rice and heat through.
  • Top with fresh parsley and 1 tbsp lime juice.
  • Will stay good in the fridge for 4-5 days or freeze longer. Great for meal prep!