30-Minute Moroccan Chickpea Stew (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
2 cups cubed peeled butternut squash (1/2-inch cubes)
03 -
1 large onion, chopped
04 -
1 large sweet red pepper, chopped
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon pepper
07 -
1/4 teaspoon ground ginger
08 -
1/4 teaspoon ground cumin
09 -
1/4 teaspoon salt
10 -
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
11 -
1 can (14-1/2 ounces) diced tomatoes, undrained
12 -
1 cup water
13 -
Chopped cilantro, optional
# Instructions:
01 -
In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
02 -
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
# Notes:
01 -
A warm and vibrant 30-minute meal perfect for weeknights.
02 -
Packed with squash, vegetables and warm Moroccan spices.