Description
Packed with flavorful, aromatic spices and produce, this Moroccan butternut squash stew recipe is vegan and gluten free!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 red onion, diced small
- 1 tablespoon garlic, minced,
- 1 tablespoon chili powder
- 2 small zucchini, diced
- 1/2 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon + 1 cinnamon stick
- 2 large butternut squash, peeled, seeded and diced (about 1 1/2 lbs)
- 1 lb sweet potato, peeled and diced
- 6 dried plums
- 3 cups vegetable broth
- 14 oz can diced tomatoes
- 14 oz canned garbanzo beans, drained
- Cilantro, roughly chopped for garnish
Instructions
- In a large stock pot heat oil over medium heat. Add the onion, garlic, zucchini and chili powder. Saute for 5 minutes, until zucchini is softened and onion starts to turn translucent.
- Add the ground cinnamon, ginger, cumin, coriander, and tumeric. Saute for another 2 minutes.
- Add the butternut squash, sweet potatoes, tomatoes, prunes, garbanzo beans, cinnamon stick and vegetable broth. Brin to a boil.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Remove cinnamon stick and serve immediately with cilantro.
- Prep Time: 20 mins
- Cook Time: 40 mins