Fork-tender butternut squash, chewy chickpeas, and wilted spinach come together in this spice-laced Moroccan stew that’s a perfect way to warm up a weeknight meal. The dish comes together really quickly because there’s little prep work aside from measuring, especially if you buy pre-cubed butternut squash. If you prefer your stews extra-spicy, throw in a few rings of jalapeño peppers or a dash of chili flakes. Note that this recipe calls for cooked brown rice, so plan to have that ready to go ahead of time. Follow package instructions for the correct yield. And if you don’t have cooked brown rice on hand, any cooked grain will work.
Ingredients
- 1 small butternut squash, peeled and cut into ¾-inch pieces (3 cups)
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- ½ cup chopped onion
- 4 cloves garlic, minced
- 4 cups vegetable stock
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- Pinch of cayenne pepper
- 1 (5-ounce) package fresh baby spinach
- 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
- 1 cup cooked brown rice
- ¼ cup coarsely snipped fresh parsley
- Lime wedges
Instructions
- Combine the butternut squash, diced tomatoes, onion, garlic, stock, curry, cumin, paprika, ginger, and cayenne in a 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Simmer for 18 to 20 minutes or just until squash is tender. Stir in the spinach, chickpeas, and rice; heat through.
- Top servings with parsley and serve with lime wedges for squeezing.
Nutritional Information:
Per serving (2 cups), 312 calories, 59 g carbohydrates, 14 g protein, 4.1 g total fat, 0.5 g saturated fat, 207 mg sodium, 14 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Super good!
I haven’t made this in some time, is there no water or broth in the recipe? Just wanted to confirm! Thank you!
Nevermind!! I see where it is listed now!
This is delicious@ I add 1/2 jar red curry paste and 1 tsp garam masala, wow what a flavor blast!
I live alone this way to muchness would like to prepare it in slow cooker or instapot.
I enrolled I cooking course years ago and it assumed I already knew how to cook and I just wanted to learn to cook plant basedmso I wasted $300 and did complete the course.
It had a unit on how to sharpen a knife but no recommendations on how to select a good knife.
This is an absolute favorite and my go-to when butternut squash is ripe. I serve it in a bowl over plain couscous
Can I cook this in a slow cooker and for how long
Excellent recipe, we have made it several times. We have anlso tried it with adding additional spices to enhance the flavor even more. (Turmeric, dash of cloves and nutmeg and pinch of fennel seeds)
Delicious! I loved all of the vegetables. The curry is perfect.
Would it be ok to use frozen butternut squash?
Hi Melissa,
Yes, frozen butternut squash would work well here.
Happy stew-making!
Lisa, Forks Over Knives Support
We made and enjoyed this very much!
Has anyone tried without spinach? I cannot eat spinach, cauliflower and peas so was wondering if I omit spinach will it give same taste?
Great recipe. I got two thumbs up from my wife. We did not have brown rice, so I used farro in its place.
I made this recipe and added cauliflower to it !!! It was delicious and so simple to prepare!!
How long in my instapot? 50 minutes?
Ipot is usually 1/3 the time of the stovetop so I’d try about 6 min, maybe a little less broth (because nothing evaporates like it does on the stovetop)—then I’d toss in the spinach, close the lid for a few minutes til it wilts.
I make this soup/stew about every 2-3 weeks. It’s a favorite at my house. I use cannellini beans instead of chickpeas, add more water, use a little more of the spices, and sometimes use orzo if I don’t have rice. The orzo doesn’t take long to cook and I just throw it in at the end with the beans and spinach.
The best soup recipe in the world! I love the spices so much that I double them!
I have been making it for over 3 years now. This is our favorite soup for two reasons. The first is it’s so flavorful, the second is we grow butternut squash every year. We use half of them for this soup!
This is a keeper! I used crushed tomatoes, and lacianto kale instead of the spinach, because that’s what I had and it still turned out well.
Thank you!
Would this stew freeze well holding out spinach and rice still ready to eat?
Thank you
Hi Sally B,
Yes, this stew should freeze well!
Thank you,
Courtney Davison
Editor, Forks Over Knives
This is a very easy recipe that is hearty and full of flavors. You’ll love the aromas that fill the kitchen after the spices are added and you’ll love the way it tastes. I highly recommend this dish, especially on a cool fall day.
I have never made food with this kind of spices and my family never had it before but they actually really enjoyed it. I used it as a meatless Monday meal. Trying to get to more of a plant based diet and this was a big hit.
If I don’t like curry, will I like this soup if it’s not added? Thanks!
Very tasty, easy to make and so full of flavour! Definitely on my favourites list!
This is a hit. It’s versatile too. I add cabbage, when I have it, to stretch it and have served over grits instead before. I almost always top with sour cream but Muenster cheese was divine too. A mainstay in my house for years – 4 kids and hubby.
Delicious! Outstanding recipe!
This recipe was super quick and easy to put together and the flavor was incredible!
Would like to have more recipes
Hope you’ll enjoy the hundreds of recipes on the website, Gillian! https://www.forksoverknives.com/recipes/