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  • Prep-time: / Ready In:
  • Makes 9 cups

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

  1. 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.
  2. Top servings with parsley and serve with lime wedges for squeezing.

Comments (14)

(4.9 from 10 votes)
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Lori2 weeks ago
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I made this recipe and added cauliflower to it !!! It was delicious and so simple to prepare!!

Lee Goldsmith1 month ago
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How long in my instapot? 50 minutes?

Jane2 months ago
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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.

Ruth2 months ago
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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!

Susan3 months ago
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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!

Don York3 months ago
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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.

Colleen Seal3 months ago
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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.

Jules3 months ago
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If I don’t like curry, will I like this soup if it’s not added? Thanks!

Irene6 months ago
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Very tasty, easy to make and so full of flavour! Definitely on my favourites list!

Micalena1 year ago
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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.

Beverly Johnson-Miller1 year ago
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Delicious! Outstanding recipe!

Beth1 year ago
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This recipe was super quick and easy to put together and the flavor was incredible!

Gillian Truckle1 year ago
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Would like to have more recipes

Steven, FOK Support1 year ago
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Hope you’ll enjoy the hundreds of recipes on the website, Gillian! https://www.forksoverknives.com/recipes/

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about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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