MOROCCAN SQUASH STEW RECIPES

MOROCCAN-STYLE SQUASH STEW RECIPE - SUKI HERTZ | FOOD & WINE

Moroccan-Style Squash Stew Recipe - Suki Hertz | Food & Wine image

Plus: More Soup Recipes and Tips

Provided by Suki Hertz

Yield 4

Number Of Ingredients 17

Ingredients

One 1 1/2-pound winter squash—peeled, seeded and diced
3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
3 medium onions, finely chopped
3 garlic cloves, minced
2 cups vegetable or chicken broth
One 14-ounce can Italian peeled tomatoes, drained and chopped
1 carrot, finely chopped
1 parsnip, finely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Kosher salt
1/2 cup canned chickpeas, drained
1/4 cup coarsely chopped cilantro
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 350°. On a large baking sheet, toss the squash with 2 tablespoons of the oil and roast for 15 minutes. In a large saucepan, toast the cumin, coriander and paprika over moderate heat, stirring, for 2 minutes. Transfer to a small bowl to cool.
Heat the remaining 1 tablespoon of oil in the pan. Add the onions and garlic and cook over moderate heat for 10 minutes. Add the squash, broth, tomatoes, carrot, parsnip, cayenne, cinnamon and toasted spices. Season with salt and bring to a boil. Cover and simmer over low heat for 10 minutes. Uncover, add the chickpeas and simmer for 10 minutes. Stir in the cilantro and lemon juice and serve.

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW RECIPE ...

Moroccan Squash, Chickpea, and Spinach Stew Recipe ... image

A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Provided by ButtercupBento

Categories Soups, Stews and Chili Recipes Stews

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 338.6 calories, CarbohydrateContent 54.9 g, FatContent 12.1 g, FiberContent 10.8 g, ProteinContent 10.1 g, SaturatedFatContent 1.2 g, SodiumContent 553.7 mg, SugarContent 27.4 g

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MOROCCAN-STYLE SQUASH STEW RECIPE - SUKI HERTZ | FOOD & WINE

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