Moroccan Butternut Chickpea Stew

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I love this time of year when the days are still warm but the mornings and nights are cold.  Perfect soup weather!  I’ve been eyeing this recipe from my Love Real Food cookbook for a while now and finally decided to make it earlier this week. So glad I did!  It was really flavorful and hearty enough to be a meal on its own. 

Moroccan Butternut Chickpea Stew

You’re probably wondering if this is kid-friendly?  Well, my 11 year old ate it. She thought it was a little spicy though, which was probably a combination of the cumin, cayenne and garlic.  So, you could pull back on those – but the flavor was so awesome that personally, I wouldn’t change a thing.  The couscous was also a nice touch.  This picture is of the soup the second day.  The couscous soaked up a little of the broth and became thicker.    The first day I made it, it was more soupy than stew.  So, if you want it thicker, let the couscous sit in the soup a while longer.  

Moroccan Butternut, Chickpea, and Couscous Stew


  • Extra Virgin Olive Oil
  • 2 Cups cubed Butternut Squash
  • 1 medium onion chopped
  • 2 carrots, peeled and chopped
  • 1 rib celery chopped
  • fine sea salt
  • 6 cloves garlic, minced
  • 1 Tbsp smoked or sweet paprika (The recipe calls for smoked, but I actually used sweet paprika and was happy with the end result)
  • 1 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • 1/4 tsp red pepper flakes (avoid if you prefer less spicy)
  • 1 can diced tomatoes with liquid
  • 4 cups vegetable broth
  • 2 cups water
  • pepper
  • 1 can chickpeas
  • 1 cup whole wheat couscous – I used white just because I had it around.
  • 2 cups chopped kale – any collard greens will do
  • 1 tablespoon lemon juice (sounds weird – but really added a nice touch)
  • handful of chopped cilantro for the garnish.  I LOVE cilantro, but didn’t feel the soup needed it.  I may try it next time though just to see.


  1. Saute squash, onion, carrots, celery and a pinch of salt in olive oil until the onion is translucent.
  2. Add spices and garlic and cook for about 1 minute until fragrant.
  3. Add tomatoes, broth, and water.  Bring to a boil and then let simmer for 20 minutes.  If you choose to cover, leave the lid partway off so steam can escape.
  4. Add the chickpeas, couscous and greens and cook uncovered for 10 minutes more.  
  5. Remove the pot from the heat and add the lemon juice and 1 Tbsp of EVOO.  Add salt and pepper to your liking and more lemon juice if preferred.  Top with cilantro.

I can’t say enough good things about this cookbook!  If you are looking to cut back on meat and incorporate more veggies into your diet, this is an awesome cookbook!  Also, check out the Cookie and Kate blog for more recipe ideas!

Looking for more healthy recipe ideas for your family this fall?  Subscribe below and we’ll let you know when we post something new.  C’mon, you know you want to 😉


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