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Moroccan Butternut Squash and Chickpea Stew

forksoverknives.com
  • 25 minutes
  • Serves

INGREDIENTS

1 5 ounce package

Baby spinach, fresh

1

Butternut squash, peeled and cut into 3/4-inch pieces (3 cups), small

1 15 ounce can

Chickpeas, no-salt-added

4 cloves

Garlic

1/2 tsp

Ginger, ground

1

Lime, wedges

1/2 cup

Onion

1/4 cup

Parsley, fresh

1 14.5 ounce can

Tomatoes, no-salt-added

4 cups

Vegetable stock

1 cup

Brown rice, cooked

1 pinch

Cayenne pepper

2 tsp

Curry powder

1 tsp

Paprika

1 tsp

Cumin, ground