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Moroccan Butternut Squash, Chickpea, and Spinach Stew

Elizabeth Lindemann
  • 30 minutes
  • Serves 4

INGREDIENTS

2 cups

Baby spinach, packed

3 cups

Butternut squash

2 1/2 cups

Chickpeas, cooked

2 tbsp

Cilantro, fresh

1 tsp

Coriander

4 cloves

Garlic

2 tbsp

Ginger, fresh

1

Lime, juice of

1

Onion

1 cup

Chicken or vegetable stock

1

Rice, Cooked

1/4 tsp

Allspice

1/4 tsp

Cayenne pepper

1/4 tsp

Cinnamon

1

Salt and pepper

1 tbsp

Olive oil

1 tsp

Cumin