Moroccan Stew with Chickpeas, Squash, and Raisins
April 5, 2013 - By Sophie Blais
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
Moroccan Stew with Chickpeas, Squash, and Raisins is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2013
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