Moroccan Chickpea & Butternut Squash Stew

I swear this is the last butternut squash recipe of the month. I just love it so much this time of year that I even replaced the main ingredient of the recipe - sweet potato - with it.



Source: Vegan Heaven | Serves: 4-6 | Time: 25 min


Changes: Replaced sweet potato with butternut squash


Ingredients

1 tsp coconut oil

1 onion, chopped

1 large clove of garlic, minced

3 cups #ButternutSquash chunks

1 medium-sized #eggplant, cut into medium chunks

1 can #chickpeas or Garbanzo #beans, rinsed and drained

2 14.5 oz cans diced #tomatoes

1 tsp ras el hanout

1 tsp cinnamon

1/2 tsp cumin

1/2 tsp turmeric

S&P, to taste

Red pepper flakes, to taste

Vegan yogurt or sour cream, to serve

Fresh cilantro, to serve

1 cup #couscous, to serve


Instructions

Heat 1 tsp coconut oil in a large pot. Sauté the onion and the garlic for about 2 minutes.


Then add the butternut squash and cook for about 3-4 minutes.


Then add the eggplant and cook for 3 more minutes.


Stir in the drained chickpeas, tomatoes, and seasonings. Cook for another 10-12 minutes or until the squash is tender.


While the stew is cooking prepare the couscous according to the instructions on the package.


Serve stew over couscous and top with vegan yogurt or sour cream as well as some fresh cilantro. Enjoy!


Journal


Food & Drink

6 glasses of water (aiming for 2 more before bed)

2 cups of coffee

Pita and hummus

Bean sandwich

1 piece of Swiss cheese

Peas

Tonight's recipe


Exercise

15 minutes yoga

3.7 mile walk

11k+ total steps

© 2018-2020 by Cate Urban | Privacy Policy

  • Instagram - Black Circle