Protein Rich, Main course, Soups, Morocco, Whole Food Plant Based, African

Squash and Spinach with Moroccan Spices

by Youssef Mansour

A fragrant and hearty North African-inspired stew featuring sweet winter squash, protein-rich chickpeas, and fresh spinach, seasoned with a warm, toasted spice blend.

Total Time

1 hour and 5 minutes

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

1/2 teaspoon

saffron threads
1 tablespoon (for saffron)

water
1 1/2 tablespoons

coriander seeds
1 1/2 teaspoons

cumin seeds
1/4 teaspoon

ground cinnamon
pinch

cayenne pepper
1 large

red onion, sliced into rings
1 large

yellow onion, sliced into rings
1 1/2 tablespoons

fresh ginger, peeled and minced
2 1/2 cups

vegetable broth or chickpea liquid
1 teaspoon (optional)

salt
to taste

black pepper
1 1/2 cups

cooked chickpeas
2 lbs

butternut or buttercup squash, peeled and cubed
10 ounces

fresh spinach, stemmed and chopped
1 teaspoon

lemon zest, grated
1-2 tablespoons

lemon juice

Time

Preparation Time

20 minutes
Cooking Time

45 minutes
Total Time

1 hour and 5 minutes

Goes Great with

VEGAN WHITE RICE MIXED WITH SEAWEED AND SEASAME SALT

VEGETABLE SALAD WITH VEGAN MAYONNAISE SAUCE

VEGAN FRIED RICE WITH PICKLED MUSTARD GREENS

VEGAN AVOCADO SALAD

avocado

Vegan Egg Salad

Black Salt

Method

Crumble the saffron threads into a small bowl and pour 1 tablespoon of water over them. Set aside to infuse.
In a heavy skillet over high heat, toast the coriander and cumin seeds, stirring frequently for 1-2 minutes until fragrant and slightly darkened. Grind the toasted seeds into a fine powder, then mix with the ground cinnamon and cayenne.
In a 5-quart pot, heat a splash of water over medium-high heat. Add the onion rings and sauté until they begin to brown (4-5 minutes), adding small amounts of water as needed to prevent sticking.
Stir in the minced ginger and the prepared spice mix; cook for 20 seconds. Add the vegetable broth, the saffron-infused water, salt, and pepper. Bring the liquid to a boil.
Add the chickpeas and squash cubes. Cover and simmer over medium heat for 25-35 minutes until the squash is tender but holds its shape. Add extra broth if the stew becomes too dry.
Stir in the spinach and lemon zest. Cook, covered, for 1-2 minutes until the spinach is wilted and tender.
Stir in the lemon juice to balance the flavors. To thicken the sauce, lightly mash a few pieces of the cooked squash against the side of the pot and stir to integrate.

Notes:

Spice Freshness: Toasting your own whole spices makes a significant difference in the depth of flavor.
Thickening: If you prefer a creamier sauce, don't be afraid to mash more squash cubes into the broth.
Serving Suggestion: Serve warm over a bed of fluffy couscous or quinoa to soak up the fragrant sauce.
Oil-Free Tip: By sautéing the onions in a small amount of water or broth, you maintain the authenticity of the recipe while keeping it strictly oil-free.