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North African Stew Recipe

If you are looking for this to be the main dish, double all ingredients.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Servings: 4 small bowls


  • My Moroccan Stew Ingredients

The Roasting Ingredients

  • 500 grams of peeled and cubed butternut squash
  • 2 grams cumin seeds
  • .5 grams red chilli flakes
  • A big drizzle of olive oil
  • 1 tsp coarse Kosher salt

The Stock Ingredients

  • 25 grams diced celery
  • 2 kale leaves ribs taken out and chopped
  • 15 grams minced garlic
  • 15 grams minced fresh flat-leaf parsley
  • 100 grams finely diced red onion
  • 1 liter organic vegetable stock
  • 220 grams dried chickpeas hydrated a day ahead of time or 1 can of cooked chickpeas
  • 1/4 tsp smoked paprika + 1/4 tsp cayenne pepper
  • 1 tsp salt

The Crackle Ingredients

  • 1/2 tsp teaspoon fennel seeds
  • 1/2 tsp teaspoon sesame seeds
  • 1/2 tsp teaspoon poppy seeds
  • 1/2 tsp teaspoon pumpkin/squash seeds

The Fresh Finisher

  • freshly ground black pepper
  • 1 tsp of lemon zest
  • 2 tsp freshly squeezed lemon juice
  • a few big sprigs of fresh mint leaves picked and roughly chopped


  • Preheat your oven to 400ºF.
  • Peel and clean your squash (keep the seeds). You will find butternut is a little more dense/sweet and the acorn a bit more fibrous and carrying a bit more water.
  • Cut the squash in big bite-size cubes and dress them with the cumin seeds, a tablespoon of chili flakes and olive oil.
  • Roast them for 35-40 minutes.
  • While that is cooking…
  • Take your hydrated chickpeas and cook them for 15 minutes.
  • Prep your veggies.
  • Start to sauté the garlic, parsley, celery, kale and onion in a stock pot.
  • Once the onions are a bit translucent add the veggie stock, cayenne and paprika.
  • Bring everything to a boil and simmer for 10 minutes.
  • Add the drained chickpeas and simmer for 15 minutes.
  • Add the cubes of baked squash and simmer for 20 minutes.