This stew is easy, and filling! Any omnivore or vegetarian will enjoy warming up with a bowl of this stew. The tomato broth is heavily spiced with cumin, coriander, and others as well as a heaping spoonful of grated ginger from Good Life Farm – order yours before it’s too late! Chickpeas round out the veggies nicely and make it extra filling. We added a pinch of saffron to ours, but if you leave it out you won’t be disappointed.
Winter squash are often interchangeable (although slightly different) in recipes, and this is no exception. Try peeled butternut cubes or half-moons of acorn squash, they’ll all yield great results and most CSA members have some extra squash on their counter this time of year.
Delicata Squash Moroccan Stew
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, chopped
2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 tablespoon grated ginger
1/2 teaspoon cayenne pepper
Pinch of saffron, optional
3 cups vegetable stock
28 ounce can diced tomatoes
2 cups cooked or canned chickpeas
2 tablespoons fresh lemon juice
1 medium size delicata squash, cut in half, seeds scooped out, sliced into bite size pieces
2 cups peeled and chopped carrots
Heat oil in large pot over medium heat. Add onion, garlic, and ginger and sauté until onion is softened, about 5 minutes. Add spices and saffron. Add vegetable stock, chickpeas, and tomato. Bring to boil. Add squash and carrots.
Simmer uncovered over medium heat until vegetables are tender, stirring occasionally, about 20 minutes. Add more stock if necessary. Stew should be chunky, not soupy. Add lemon juice and season with salt and pepper.
Optional. Serve over quinoa or couscous.