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Moroccan Butternut Squash Chickpea Stew
VANILLA AND BEAN20Ingredients
45Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 tsp. coconut oil (unrefined)
- 1 cup yellow onion medium (dice)
- 1 3/4 tsp. ground cinnamon
- 3/4 tsp. ground cumin
- 1 1/4 tsp. corriander (tsp Ground)
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. fine sea salt
- 1 1/2 tsp. minced garlic (about 2 small cloves)
- 2 cups vegetable broth
- 1 cup water (or more for soupier stew)
- 1 can crushed tomatoes (28 oz, 793g Can of)
- 2 cups carrots (sliced into coins, about 3 medium carrots)
- 2 1/2 cups butternut squash (peeled, seeded and cut into bite size pieces, about 1 small butternut)
- 1 oz. chickpeas (15 oz, 425g Can of, about 2 C, drained and rinsed)
- fresh lemon
- lemon wedges
- full fat coconut milk (or Greek Yogurt)
- cilantro (or Microgreens)
- naan
- couscous
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1000mg42% |
| Potassium470mg13% |
| Protein4g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A260% |
| Vitamin C70% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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