This Moroccan-inspired stew with chickpeas, aubergine and butternut squash is such a great one-pot vegan dinner idea. It's healthy and protein-packed (chickpea obsession continues!) comfort food that will help you survive the coldest winter. Quick and easy to make, yet bursting with flavour and so comforting and satisfying. Al those Moroccan spices will definitely warm you up. Did I already say it's gluten-free, too? I'm feeling cosy just by writing about all these spices: cinnamon, nutmeg, paprika... Oh my...
Do not despair if you don't own a tajine clay pot. Yes, traditionally tajine is slow-cooked and should be quite dry, but I'm sure Moroccan people will forgive us. I just used a normal pot and added a bit more water. So it's more like a Moroccan curry, if I may. But I can assure you that the flavour and spices will be 100% authentic. And the secret ingredient is… dried apricots, of course.
Love this simple vegan dinner idea? Then be sure to also check out these recipes:
Moroccan carrot lentil soup - even more Moroccan food.
Vegetable sausage traybake - just throw everything together and dinner will be ready in no time.
Butternut squash coconut soup - this delightful comfort food will help you survive the coldest winter.
Chickpea tikka masala - a cruelty-free version of this popular Indian restaurant classic.
Creamy vegetable korma - made with coconut milk and cashew nuts. You won't believe it's vegan!
I hope you love Moroccan flavours as much as I do. If you are going to make this Moroccan stew, I’d love to know! Rate the recipe below and share your creation on Instagram, and don’t forget to tag me @justynamanjari .
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Butternut squash and aubergine Moroccan tajine
- Total Time: 55 minutes
- Yield: 4 people 1x
Description
Dried apricots make this dish pretty incredible.
Ingredients
- 1 medium butternut squash (400-500g)
- 1 medium aubergine
- 1 can chickpeas (or 250g cooked chickpeas)
- 5 tomatoes
- 2 carrots
- 1 celery stick
- 2 onions
- 4 cloves of garlic
- 1/2 cup chopped dried apricots
- 2 tbsp tomato purée
- 2 tbsp lemon juice
- 1 tbsp coconut sugar
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1/2 tsp coriander powder
- 3/4 tsp ras el hanout
- 1/3 tsp allspice powder
- 1 tsp paprika powder
- 1/3 tsp chilli powder
- pinch of nutmeg
- 1/4 tsp ground black pepper
- 1 tsp salt (or to taste)
- 4 tbsp chopped fresh parsley (or coriander)
Instructions
- Dice the onions, tomatoes, celery and carrots. Crush the garlic. Sauté the onions, celery and garlic in a bit of olive oil until tender.
- Add carrots and tomatoes and sauté 10 more minutes until everything starts looking like tomato sauce.
- Blend the sauce with a soup blender or in a jug blender.
- Add the tomato purée, spices, lemon juice and coconut sugar. Simmer for 5 minutes.
- Add drained chickpeas, simmer for 5 minutes.
- Dice the butternut squash and aubergine. Add the butternut squash to the sauce and simmer for 5 minutes.
- Add the aubergine and chopped dried apricots. Simmer until the vegetables are tender. Be careful though, it's very easy to overcook the aubergine. Don't stir too often.
- Garnish with chopped parsley prior to serving. Serve with couscous and white flat bread. Also tastes amazing with brown rice.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Moroccan
Keywords: butternut squash soup, comfort food, moroccan, moroccan flavours, plant based, stew, tajine, vegan, winter warmer
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