Moroccan Stew with Chickpeas, Squash, and Raisins
Note to Moroccan cuisine enthusiasts… This stew will seduce you! And for those of you who have never tasted such flavours, it will be a great discovery. Bon appétit!
Per serving: 418 calories / 72 g carbs / 9 g fat / 17 g protein / 11 g fibre
5 ml (1 teaspoon) olive oil
1 onion, chopped
3 garlic cloves, chopped
5 ml (1 teaspoon) ginger, chopped
(400 g) 1 small butternut squash, cubed
4 carrots, cubed
500 ml (2 cups) low-sodium vegetable broth
15 ml (1 tablespoon) tomato paste
5 ml (1 teaspoon) turmeric
2,5 ml (1/2 teaspoon) cinnamon
1,25 ml (1/4 teaspoon) Cayenne pepper
540 ml (1) can chickpeas, rinsed
250 ml (1 cup) green beans, cut in pieces
60 ml (1/4 cup) raisins (dried grapes)
60 ml (1/4 cup) almonds, chopped
Salt and pepper, to taste
Side dish (per person)
125 ml (1/2 cup) couscous, cooked
- In a large pan, sauté the onion in olive oil over medium-low heat. Add the garlic and ginger, and cook for another minute.
- Add the squash, carrots, vegetable broth, tomato paste, turmeric, cinnamon, and Cayenne pepper. Add salt and pepper. Simmer gently for 30 minutes.
- Ten minutes before cooking is complete, add the chickpeas, green beans, and raisins.
- Garnish with chopped almonds right before serving.
By Sophie Blais