Moroccan chickpea and lentil stew
The recipe Moroccan chickpean and lentil stew can be made in roughly 30 minutes. This dairy free,
Moroccan Chickpea Stuffed Acorn Squash
Ingredients
- 4 acorn squash (about 5 pounds total), halved lengthwise, seeds removed
- 3 tablespoons canola oil, divided
- ¾ teaspoon salt, divided
- 1 (3 inch) cinnamon stick, broken into pieces
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon to 1 teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 1 cup finely chopped onion
- 4 medium cloves garlic, finely chopped
- 3 cups cubed winter squash (1/2-inch), such as kabocha or butternut
- 2 (15 ounce) cans chickpeas, rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 ¼ cups water
- ¼ cup finely chopped fresh cilantro
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