Moroccan Squash, Chickpea, and Spinach Stew

This hearty Moroccan-inspired stew is loaded with butternut squash, chickpeas, and tomatoes, with sultana raisins and honey adding a touch of sweetness.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 339 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 tablespoon vegetable oil
• 1 tablespoon chopped fresh cilantro
• 1 medium onion, chopped
• 1 teaspoon ground turmeric
• 2 cups vegetable stock
• 1 (8 ounce) package fresh spinach
• 3 teaspoons honey
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14.5 ounce) can chopped tomatoes
• 2 teaspoons ground sweet paprika
• 1 (3/4 inch thick) slice fresh ginger, peeled and grated
• 1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon red pepper flakes
• 0.75 cup sultana raisins
• 0.5 cup flaked almonds

Recipe Instructions

Step 1

Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.

Step 2

While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.

Step 3

Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.

Step 4

Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Step 5

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.