Introduction: Moroccan Stew (Vegan)

Picture of Moroccan Stew (Vegan)

This is a fresh and simple twist on Moroccan cooking with a base of tomatoes, lentils and spices.  In this vegetarian version, butternut squash fills the role of beef.  It's a hearty, healthy, and spicy stew to provide warmth and energy in winter. 

While I've prepared this in a crockpot, I've included instructions for those of you who don't have one.

Moroccan stew makes a great stand-alone meal, and also works well on top of couscous or alongside hearty whole-grain bread.

Step 1: Ingredients

Picture of Ingredients

For a 6-quart recipe, you'll need:

-1 butternut squash
-1 can stewed tomatoes
-1 can chickpeas
-2/3 C split red lentils
-1/3 C chili flakes
-1 cube vegetable bouillon
-1 t cinnamon

Required tools:

-vegetable peeler
-kitchen knife
-cutting board
-large metal spoon
-6-quart crockpot or large stewpot

Step 2: Prepare the Squash

Picture of Prepare the Squash

Scrub the squash, then peel it with a vegetable peeler.  Cut off the top and bottom ends.  Chop off the base of the squash, then split the base down the middle to expose the core of seeds.  Use a large metal spoon to scrape away the seeds and guts.  Consider baking the seeds as a snack!  Dice the squash into 1-inch cubes.

Step 3: Fill the Pot

Picture of Fill the Pot

Add the squash to the pot first, followed by stewed tomatoes, lentils, chickpeas and spices.  Pour in enough water to cover the ingredients.  Stir well.



Step 4: Let It Simmer

Picture of Let It Simmer

Crockpot:
Cover the crockpot  and set to high heat for four hours, stir and serve. 

Stewpot:
Bring to a boil, stirring every five minutes.  Reduce heat to a simmer and cook until the squash has a tender texture (try cutting it with a spoon).

Step 5: Enjoy!

Picture of Enjoy!

Some of my favorite serving options are in a bowl alongside hearty bread, or ladled over couscous.  This stew makes great leftovers, as the flavor will mature the next day. 

Comments

oto2707 (author)2013-04-28

Awesome yum yum

lsanai (author)2012-07-11

I can't wait to go home and make this and its 100 degrees outside. Looks delish!

jessyratfink (author)2012-06-12

This sounds amazing. :D

SpamDam (author)jessyratfink2012-06-12

Thanks! You have some great-looking recipes I want to try.

suayres (author)2011-05-18

1/3 cup chili flakes? For real? I can adjust to taste, right?

SpamDam (author)suayres2011-05-18

For real. That's how hot I like it! It's a heavily-spiced stew. The flakes give it a great texture and color, too.

If you're going for something mild, start with half a tablespoon of flakes and adjust to taste.

Zombie_BBQ (author)SpamDam2012-06-12

This looks so tasty , have you tried it with ground ghost pepper powder? im a pepperhead ..

SpamDam (author)Zombie_BBQ2012-06-12

I've never had ghost pepper but would like to try it! I hear it has a good flavor.

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