Moroccan Squash, Chickpea, and Spinach Stew recipe
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Ingredients
- 1 tablespoon vegetable oil 1 medium onion, chopped 1 (3/4 inch thick) slice fresh ginger, peeled and grated 2 teaspoons ground sweet paprika 2 teaspoons ground cinnamon 1 teaspoon ground turmeric ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes 1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes 1 (15 ounce) can chickpeas, drained and rinsed 1 (14.5 ounce) can chopped tomatoes 2 cups vegetable stock ¾ cup sultana raisins 3 teaspoons honey 1 (8 ounce) package fresh spinach ½ cup flaked almonds 1 tablespoon chopped fresh cilantro
Nutrition Info
- 338.6 caloriescarbohydrate: 54.9 gcholesterol: : -fat: 12.1 gfiber: 10.8 gprotein: 10.1 gsaturatedFat: 1.2 gservingSize: -sodium: 553.7 mgsugar: 27.4 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Squash, Chickpea, and Spinach Stew
Directions
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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.
Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
Stir spinach and cilantro into the soup, cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.