Moroccan Winter Squash Stew

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  • 3 Tbs. coconut oil, divided

  • 1 large yellow onion, chopped

  • 1 tsp. paprika

  • 1 tsp. ground cumin

  • 1 tsp. ground cinnamon

  • 1 tsp. curry powder

  • ½ tsp. ground cloves

  • 1 Tbs. grated fresh ginger

  • 5 cups low-sodium chicken broth, divided

  • 1 small acorn squash, peeled and cut into 1-inch chunks

  • 1 small sweet potato, scrubbed and cut into 1-inch chunks

  • ½ cup chopped dried apricots

  • ½ cup chopped dried figs

  • ½ cup chopped dates

  • 1 cup dried chickpeas, soaked overnight in

  • 5 cups filtered water

  • 1 cup very coarsely chopped raw almonds

  • ¼ cup finely chopped raw almonds, plus more for garnish

  • ¼ cup chopped flat-leaf parsley


  1. Heat oil in large, heavy skillet over medium-low heat; add onion, and cook until lightly browned, 5 to 6 minutes. Add spices and ginger, and cook 1 minute more, stirring constantly, until aromatic. Add 1 cup broth, scraping bottom of skillet to remove any bits. Pour mixture into slow cooker.
  2. Add remaining 4 cups broth, squash, sweet potato, apricots, figs, and dates to slow cooker. Drain and rinse soaked chickpeas; add to slow cooker (skip this step if using canned chickpeas).
  3. Cover slow cooker, and cook on low 8 hours or high 3 to 4 hours. Add almonds and canned chickpeas, if using, during last 30 minutes of cooking. Adjust spices, if necessary. Ladle into individual serving dishes over steamed quinoa or couscous. Garnish with almonds and parsley.

Nutrition Information

  • Serving Size: 1
  • Calories: 339
  • Carbohydrate Content: 49 g
  • Fat Content: 14 g
  • Fiber Content: 10 g
  • Protein Content: 11 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 57 mg
  • Sugar Content: 22 g
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