Butternut Squash and Chickpea Stew

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4
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3 tablespoons extra-virgin olive oil

1 red onion, chopped

3 cloves garlic, thinly sliced

One 15-ounce can diced tomatoes

1 1/2 teaspoons ras el hanout spice (See Cook's Note)

1 cinnamon stick, broken in half

3 cups low-sodium chicken broth

1/2 cup dried apricots, chopped

1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)

One 15-ounce can chickpeas, drained and rinsed

Kosher salt and freshly ground black pepper

One 5-ounce container baby spinach

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat-leaf parsley

Juice of 1/2 lemon

[For Serving:] Hot cooked couscous or rice


  1. Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
  2. Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

Cook’s Note

Ras el hanout is an aromatic North African spice blend that can be found in specialty food stores.