Moroccan Stew (Vegan)

This is a fresh and simple twist on Moroccan cooking with a base of tomatoes, lentils and spices.  In this vegetarian version, butternut squash fills the role of beef.  It's a hearty, healthy, and spicy stew to provide warmth and energy in winter. 

While I've prepared this in a crockpot, I've included instructions for those of you who don't have one.

Moroccan stew makes a great stand-alone meal, and also works well on top of couscous or alongside hearty whole-grain bread.

For a 6-quart recipe, you'll need:

-1 butternut squash
-1 can stewed tomatoes
-1 can chickpeas
-2/3 C split red lentils
-1/3 C chili flakes
-1 cube vegetable bouillon
-1 t cinnamon

Required tools:

-vegetable peeler
-kitchen knife
-cutting board
-large metal spoon
-6-quart crockpot or large stewpot

Scrub the squash, then peel it with a vegetable peeler.  Cut off the top and bottom ends.  Chop off the base of the squash, then split the base down the middle to expose the core of seeds.  Use a large metal spoon to scrape away the seeds and guts.  Consider baking the seeds as a snack!  Dice the squash into 1-inch cubes.

Add the squash to the pot first, followed by stewed tomatoes, lentils, chickpeas and spices.  Pour in enough water to cover the ingredients.  Stir well.

Crockpot:
Cover the crockpot  and set to high heat for four hours, stir and serve. 

Stewpot:
Bring to a boil, stirring every five minutes.  Reduce heat to a simmer and cook until the squash has a tender texture (try cutting it with a spoon).

Some of my favorite serving options are in a bowl alongside hearty bread, or ladled over couscous.  This stew makes great leftovers, as the flavor will mature the next day.