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
-large metal spoon
-6-quart crockpot or large stewpot