Moroccan Winter Vegetable Stew

Moroccan Winter Vegetable Stew


  • 6 cups cubed butternut squash
  • Olive oil
  • Salt and pepper
  • 2 medium onions, chopped
  • 8 large cloves garlic, finely chopped
  • 1½ teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 medium carrots, chopped
  • 1 28 oz. can diced tomatoes with juice
  • 2 15 oz. cans chickpeas, drained and rinsed
  • 1 tablespoon harissa paste
  • 2 Tablespoons chopped parsley


Preheat oven to 375°F.

On a rimmed baking sheet, toss squash with 1 Tablespoon olive oil and season with salt and pepper. Roast for 45 minutes.

In a large pot, heat 2 Tablespoons olive oil over medium-high heat.  Add onions and season with salt and pepper.  Cook for 3-4 minutes.  Add garlic and cook for 3 minutes more.  Stir in cumin and paprika, more salt and pepper, and cook for 1 minute.  Add carrots and 1 cup water, bring to a boil and reduce heat to a simmer.  Cover and cook until carrots are tender, 10 minutes.

Add tomatoes and chickpeas.  Stir in harissa, chopped parsley, roasted squash and up to 1 cup more water, depending on desired consistency.  Cook for 10 minutes until flavors meld.  Serve over rice, couscous or quinoa.