Moroccan Butternut Squash Stew

January 14, 2012

This simple and healthy stew is wonderful for this time of the year. Everyone who ate this loved it. For written recipes visit

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  1. 1 small butternut squash or half of large
  2. ½ cup shredded white cabbage
  3. 1 15.5 oz chickpeas or garbanzos can - drained and rinsed
  4. 1 14 oz diced tomatoes can
  5. 1 tablespoon olive oil
  6. 2 teaspoon fresh grated ginger
  7. 1 teaspoon cumin powder
  8. 2 teaspoon coriander powder
  9. 1 teaspoon cinnamon powder
  10. 2 cups water
  11. 1 teaspoon salt
  12. 1/4 teaspoon black pepper


  1. Peel butternut squash and dice in 1 inch cubes
  2. Heat a heavy bottom saucepan
  3. Add oil, cabbage and sauté for 2 minutes
  4. Add ginger, cumin powder, coriander powder, cinnamon powder and sauté and stir until slightly brown.
  5. Add can of tomatoes with the juice, chickpeas and finally the cubed butternut squash
  6. Mix well
  7. Add 2 cups water, salt and black pepper. Mix thoroughly
  8. Cover pan and simmer for 1/2 an hour, stirring every 10 mins
  9. Serve hot with couscous or rice
  10. Garnish with chopped fresh coriander leaves and drizzle with lemon juice

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