Last Updated on January 9, 2025 by Christin Gillespie
This Vegan Butternut Squash, Chickpea, & Lentil Moroccan Stew is the perfect healthy recipe to enjoy on a chilly evening. It’s full of flavor, easy-to-make, & just as good for leftovers!
If you’re in need of a cozy meal to warm up to on a chilly day, then this is the Vegan Butternut Squash, Chickpea, & Lentil Moroccan Stew delivers recipe is for you.
This stew is loaded with vegetables, packed with protein, and infused with Moroccan spice. It’s hearty, yet healthy, and hands down delicious. Best of all, it’s easy to make & just as good for leftovers!
So grab your dutch oven & get ready to make a big batch of deliciousness!
Why You’ll Love This Vegan Moroccan Stew Recipe
- Quick & Easy: This healthy vegan stew recipe requires just a few ingredients, uses one-pot, & is on the table in 45 minutes.
- Loaded with Flavor: Not only is this stew packed with nutrition, but it’s just as flavorful, thanks to a combination of Moroccan spices.
- Great for Meal Prep: This Vegan Butternut Squash, Chickpea, & Lentil Moroccan Stew stores well in the fridge, making the perfect recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Onion: I used a medium yellow onion, but use what you have on hand!
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Butternut Squash: Butternut squash is essential for making this vegan Moroccan stew recipe. You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
- Organic Spices: Ground cumin, ground turmeric, smoked paprika, Ceylon cinnamon, red pepper flakes, sea salt, & black pepper.
- Organic Chickpeas: For the first source of plant protein, we’ll be using chickpeas..
- Organic Red Lentils: The second source of plant protein & no, you cannot substitute for any other color, as the end result will not be the same.
- Organic Crushed Tomatoes: For any traditional Moroccan recipe needs a bit of tomato flavor. If you don’t have crushed, you can use diced or even tomato sauce (not marinara)!
- Organic Low-Sodium Vegetable Broth: If you don’t have broth on hand, spring water will do the trick!
- Organic Fresh Lemon Juice: Just a squeeze to balance out the flavors..
- Serving: Optional, but I love serving this stew with cooked cauliflower rice, a handful of arugula, fresh cilantro, & red pepper flakes!
How To Make
- Sauté the Vegetables. Warm a large pot over medium heat. Add the onions & garlic. Sauté for 3 minutes.
- Add the Squash & Spices. Add the butternut squash and the spices. Stir until well combined & cook for 2 minutes.
- Cook. Add the chickpeas, lentils, canned tomatoes, and the vegetable broth or spring water. Bring to a boil & simmer for 25 – 30 minutes.
- Blend. When the squash & lentils are tender & for an extra-thick stew, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of stew, & add it to a high-speed blender. Blend until smooth then pour back into the pot & mix together.
- Lemon Juice. Remove from heat & stir in the fresh squeezed lemon juice
- Assemble. Divide the stew between bowls with a side of cooked cauliflower rice. Top with a handful of arugula, fresh cilantro, & a sprinkle of red pepper flakes, if desired. Enjoy!
Tips for Making this Vegan Moroccan Stew Perfectly
- Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre-chopped. Whatever is best for you.
- Organic Vegetables: Feel free to add in veggies! I think adding some chopped carrots, cauliflower florets, and/or bell peppers, would pair perfectly!
- Organic Canned Tomatoes: Crushed tomatoes, diced tomatoes, or even tomato sauce (not marinara) will all work.
- Blending Stew: Although this step is completely optional, I highly recommend it. Blending about a third of the stew takes it to the next level. It creates the perfect amount of thickness & heartiness!
- Spice Level: If you’re a fan of spicy, add a few more dashes of red pepper flakes.
Storing & Reheating
As mentioned above, this Vegan Butternut Squash, Chickpea, & Lentil Moroccan Stew is the perfect healthy recipe leftovers & meal prep!
Fridge Storage. Transfer stew to an air-tight glass container & refrigerate for up to 4 days.
Reheating. To reheat, transfer the stew to a saucepan on the stovetop. Warm over medium heat, adding a little extra water or broth as needed.
More Healthy Vegan Stew Recipes You’ll Love
- Curry Butternut Squash Red Lentil Stew
- West African-Inspired Chickpea & Tomato Peanut Stew
- Vegan Ethiopian Red Lentil Stew (Misir Wat)
- Lentil Mushroom Stew over Cauliflower Mashed Potatoes
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Butternut Squash, Chickpea, & Lentil Moroccan Stew
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 – 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
This Vegan Butternut Squash, Chickpea, & Lentil Moroccan Stew is the perfect healthy recipe to enjoy on a chilly evening. It’s full of flavor, easy-to-make, & just as good for leftovers!
Ingredients
Always opt for organic ingredients.
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ceylon cinnamon
- ¼ tsp red pepper flakes
- Sea salt & black pepper, to taste
- 1 butternut squash, peeled and seeds removed, cut into 1 inch cubes
- ½ cup dry red lentils, rinsed
- 1 (15-oz) can chickpeas, drained
- 1 (15-oz) can canned tomatoes
- 2 ½ cups low-sodium vegetable broth or spring water
- 2 tbsp fresh lemon juice
FOR SERVING
- Cooked cauliflower rice
- Fresh arugula
- Fresh cilantro
- Red pepper flakes
Instructions
- Sauté the Vegetables. Warm a large pot over medium heat. Add the onions & garlic. Sauté for 3 minutes.
- Add the Squash & Spices. Add the butternut squash and the spices. Stir until well combined & cook for 2 minutes.
- Cook. Add the chickpeas, lentils, canned tomatoes, and the vegetable broth or spring water. Bring to a boil & simmer for 25 – 30 minutes.
- Blend. When the squash & lentils are tender & for an extra-thick stew, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of stew, & add it to a high-speed blender. Blend until smooth then pour back into the pot & mix together.
- Lemon Juice. Remove from heat & stir in the fresh squeezed lemon juice
- Assemble. Divide the stew between bowls with a side of cooked cauliflower rice. Top with a handful of arugula, fresh cilantro, & a sprinkle of red pepper flakes, if desired. Enjoy!
Notes
Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre-chopped. Whatever is best for you.
Organic Vegetables: Feel free to add in veggies! I think adding some chopped carrots, cauliflower florets, and/or bell peppers, would pair perfectly!
Organic Tomatoes: If you don’t have crushed, diced, or even tomato sauce (not marinara), will all work.
Blending Stew: Although this step is completely optional, I highly recommend it. Blending about a third of the stew takes it to the next level. It creates the perfect amount of thickness & heartiness!
Spice Level: If you’re a fan of spicy, add a few more dashes of red pepper flakes.
Storing & Reheating: Transfer stew to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer the stew to a saucepan on the stovetop. Warm over medium heat, adding a little extra water or broth as needed.
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