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

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

Comments

[suayres]

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

[SpamDam]

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.